- Recipes Home
- Interest Groups
Tom Belton's Lamb With Honey And Almonds Recipe
|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)|
Serving size: Complete recipe
Calories 5417 Calories from Fat 3056
% Daily Value*
Total Fat 342 g526.9%
Saturated Fat 129.1 g645.4%
Trans Fat 0 g
Cholesterol 966.3 mg
Sodium 8053.9 mg335.6%
Total Carbohydrates 341 g113.8%
Dietary Fiber 53.6 g214.4%
Sugars 191.2 g
Protein 285 g570.3%
Vitamin A 821.4% Vitamin C 115%
Calcium 90.1% Iron 191.3%
*Based on a 2000 Calorie diet
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.