| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Lamb, Meats |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter, 1 stick |
| 3 |
lb |
Boneless lamb shoulder |
|
|
cut in 1 1/2" pieces |
| 2 |
c |
Onion, s chopped |
| 1 1/2 |
c |
Water |
| 1/4 |
t |
Saffron threads |
| 1 |
|
Cinnamon stick |
| 1/4 |
lb |
Pitted prunes |
| 3 |
T |
Honey |
| 2 1/4 |
t |
Ground cinnamon |
| 1 |
c |
Blanched slivered almonds |
|
|
toasted |
| 1 |
T |
Sesame seeds, toasted |
INSTRUCTIONS
Melt cup butter in heavy large Dutch oven over high heat. Season lamb
with salt and pepper to taste. Working in batches, add lamb to pot and
saut until brown on all sides, about 3 minutes per batch. Using
slotted spoon, transfer lamb to bowl. Add onion to pot, saut 2
minutes. Return lamb to pot. Stir in water, saffron, cinnamon stick
and cup butter. Bring to boil. Reduce heat, cover and simmer until
meat is tender, stirring occasionally, about 1 hours. Using slotted
spoon, transfer lamb to large bowl. Discard cinnamon stick. Add pitted
prunes to pot and simmer 10 minutes. Stir in 3 tbs honey and ground
cinnamon. Increase heat and boil until mixture resembles thick syrup,
stirring frequently, about 15 minutes. Return lamb to Dutch oven. Add
salt and pepper to taste. Cook over low heat until heated through.
Spoon onto serving platter. Sprinkle with toasted almonds and sesame
seeds. Bon Appetite March 1995 Submitted By DIANE LAZARUS On 03-14-95
(0756)
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