| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 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
It takes only 10 minutes to assemble this one-dish meal. Serve over brown rice or bulgur. Soak top and bottom of pot in water for 15 minutes. Pour all ingredients, except arrowroot, into large round bowl; mix thoroughly with your hands. Place mixture in presoaked pot. Place covered pot in cold oven. Turn 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 mixed with 2 tablespoons of water. Serve with brown rice or bulgur. Pour sauce over rice and lamb. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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