| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Moroccan |
Ethnic, Meats, Moroccan |
6 |
To 8. |
INGREDIENTS
| 2 |
|
Lamb; cut in 1 1/2-inch cubes |
| 1/2 |
|
Ground ginger |
| 1 3/8 |
|
Ground cinnamon |
| 1 |
|
Crushed saffron or ground tumeric |
| 3 |
|
Butter or margarine |
| 1 |
|
Condensed beef broth |
| 1/2 |
|
Water |
| 4 |
|
Honey |
| 1/2 |
|
Whole white onions; about 8 |
| 1/4 |
c |
Water |
| 3 |
|
Cornstarch |
| 2 |
|
Cooking apples; cut in wedges |
|
|
Toasted sesame seeds |
INSTRUCTIONS
1. Brown lamb with seasonings in 2 tablespoons butter in skillet.
2. Add broth, 1/2 soupcan water and 3 tablespoons honey, cover and cook
over low heat 1 hour.
3. Add onions; cook 30 minutes longer, or until done, stirring
occasionally.
4. Mix 1/4 cup water and cornstarch;l gradually blend into broth and cook,
stirring until thickened.
5. Meanwhile, cook apples with butter and honey and a dash of cinnamon in
skillet until glazed, stir often.
6. Arrange lamb mixture on platter; garnish with apples and sprinkle with
sesame seeds.
Posted to Bakery-Shoppe Digest V1 #421 by Skeeter <prissb@agate.net> on Nov
28, 1997
A Message from our Provider:
“God is humble”