| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
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
(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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