| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Clay pot, Main dish, Meats |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Boneless shoulder of lamb |
|
|
trimmed of fat and cut |
|
|
into large chunks |
| 2 |
|
Onions, chopped fine |
| 3 |
T |
Honey |
| 1 |
c |
Raisins |
| 4 |
|
Carrots, peeled and cut |
|
|
into 1" lengths |
| 3/4 |
c |
Whole almonds |
| 1/8 |
t |
Saffron |
|
|
OR |
| 1/2 |
t |
Saffron threads |
| 1 |
t |
Cinnamon |
| 1/2 |
t |
Ground ginger |
| 3 |
t |
Salt |
|
pn |
Cayenne pepper |
| 1 |
|
Garbanzo beans, large can |
| 2 |
c |
Water |
| 1 |
t |
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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