| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
Meats, Clay pot, Main dish |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Boneless shoulder of lamb, trimmed of fat and cut into large chunks |
| 2 |
lg |
Onions, chopped fine |
| 3 |
tb |
Honey |
| 1 |
c |
Raisins |
| 4 |
|
Carrots, peeled and cut into 1" lengths |
| 3/4 |
c |
Whole almonds |
| 1/8 |
ts |
Saffron -OR- |
| 1/2 |
ts |
Saffron threads |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground ginger |
| 3 |
ts |
Salt |
|
pn |
Cayenne pepper |
| 1 |
cn |
Garbanzo beans (large can)* |
| 2 |
c |
Water |
| 1 |
ts |
Arrowroot** |
INSTRUCTIONS
* (if making for Passover, omit)
** (use potato starch - if making for Passover)
It takes only 10 minutes to assemble this one-dish meal. Serve over brown
rice or bulgur. - or Potato noodles or kugel.
Soak all in pot of water for 15 minutes. Remove from pot with slotted
spoon retain water and set aside; Place all ingredients into large round
bowl, (except potato starch) mix thoroughly with your hands. Place mixture
in the pot with water that it was soaked in. Place covered pot in cold
oven. Turning temperature to 450'F. Cook 90 minutes. Remove pot from oven.
Pour off liquid into saucepan, bring it almost to a boil, and thicken with
arrowroot (or potato starch) mixed with 2 tablespoons of water. Serve with
brown rice or bulgur. Pour sauce over rice and lamb.
Posted to JEWISH-FOOD digest V97 #111 by alotzkar@direct.ca on Apr 3, 1997
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