Lamb with Honey and Almonds (Passover)
| Yield: | 6 Servings |
| Categories: | Meats, Clay pot, Main Dishes |
| 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** |
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