Tom Belton's Lamb With Honey And Almonds Recipe
Ingredients
| 3 pounds boneless shoulder of lamb, trimmed of fat and cut into large chunks | ||
| 2 large onions, chopped fine | ||
| Honey | 3 Tablespoon | |
| Raisins | 1 Cup (16 tbs) | |
| 4 carrots, peeled and cut into 1 inch lengths | ||
| Almonds | 3/4 Cup (16 tbs) | |
| 1/8 teaspoon saffron powder | ||
| Cinnamon | 1 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Salt | 3 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| 1 large can garbanzo beans, with their liquid | ||
| Water | 1/2 Cup (16 tbs) | |
| 1 teaspoon arrowroot, approximately | ||
Directions
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.
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.
Chef
