Tom Belton's Lamb With Honey And Almonds
|Boneless lamb shoulder||3 Pound, trimmed of fat and cut into large chunks|
|Onions||2 Large, chopped fine|
|Raisins||1 Cup (16 tbs)|
|Carrots||4 , peeled and cut into 1 inch lengths|
|Whole almonds||3⁄4 Cup (12 tbs)|
|Saffron powder||1⁄8 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
|Canned garbanzo beans||12 Ounce (With Liquid)|
|Water||1⁄2 Cup (8 tbs)|
|Arrowroot||1 Teaspoon (Approximately)|
Presoak top and bottom of pot in water for 15 minutes.
Pour all ingredients, except the arrowroot, into large round bowl, and mix thoroughly with your hands.
Place mixture in presoaked pot.
Place the covered pot in cold oven.
Turn temperature to 450 degrees.
Cook 90 minutes.
Remove pot from oven, pour off the liquid into a saucepan, bring almost to a boil, and thicken with arrowroot.
Serve with brown rice or bulgur.
Pour the sauce over both the rice and the lamb.