Lamb With Honey And Almonds

This hearty one-pot lamb stew features boneless shoulder chunks slow-baked with aromatic saffron, cinnamon, and ginger. The dish balances savory meat with the sweetness of honey and plump raisins, finished with crunchy almonds. Serve over fluffy brown rice or bulgur to soak up the rich, thickened sauce.

Cooking Method: Baking

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 650

Dietary: Gluten-free

Description

This hearty one-pot lamb stew features boneless shoulder chunks slow-baked with aromatic saffron, cinnamon, and ginger. The dish balances savory meat with the sweetness of honey and plump raisins, finished with crunchy almonds. Serve over fluffy brown rice or bulgur to soak up the rich, thickened sauce.

Ingredients

3 pounds Boneless shoulder of lamb, trimmed of excess fat and cut into 1-inch chunks
1/2 tsp Saffron threads, broken into chunks
1 tsp Ground cinnamon
2 large Onions, chopped fine
1/2 tsp Ground ginger
3 tbsp Honey
3 tsp Salt
1 cup Raisins
pinch Cayenne pepper
4 medium Carrots, peeled and cut into 1-inch lengths
1 can (15 oz) Garbanzo beans, drained and rinsed
2 cups Water
3/4 cup Whole almonds
1 tsp Arrowroot powder
2 tbsp Water (for slurry)

Directions

1
Preheat oven to 450°F (230°C).
2
Cut the boneless lamb shoulder into 1-inch chunks, trimming off any excess fat.
3
In a large bowl, combine the lamb chunks, onions, carrots, raisins, garbanzo beans, almonds, saffron, cinnamon, ginger, honey, salt, and cayenne pepper.
4
Pour the 2 cups of water over the ingredients in the bowl. Mix thoroughly with your hands or a large spoon to ensure everything is evenly coated.
5
Transfer the mixture into a large, oven-safe casserole dish or Dutch oven that has been lightly oiled or soaked if using a clay pot.
6
Cover the dish tightly with a lid or aluminum foil.
7
Place the covered dish in the preheated oven.
8
Bake for 90 minutes, or until the lamb is tender and the vegetables are cooked through.
9
Remove the dish from the oven and carefully pour the liquid sauce into a separate saucepan.
10
In a small bowl, mix the arrowroot powder with 2 tablespoons of cold water to create a smooth slurry.
11
Bring the sauce in the saucepan to a simmer over medium heat.
12
Stir the arrowroot slurry into the simmering sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly.
13
Serve the lamb and vegetables over brown rice or bulgur.
14
Spoon the thickened sauce over the top before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 650kcal

% Daily Value *
Total Fat 45g70%
Saturated Fat 18g90%
Cholesterol 150mg50%
Sodium 800mg34%
Total Carbohydrate 35g12%
Dietary Fiber 8g32%
Sugars 15g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using a traditional clay pot, soak it in water for 15 minutes before use to prevent cracking and help steam the food.

You can substitute arrowroot with cornstarch if needed; use the same amount.

For extra flavor, toast the almonds lightly in a dry pan before adding them to the mix.

This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: lamb, stew, honey, almonds, raisins, saffron, cinnamon, garbanzo beans, carrots, onions, ginger, slow cook, one pot, dinner, comfort food, spiced meat, bulgur, rice, international cuisine, shoulder roast

Read it online: https://www.chefs-mate.com/recipe/lamb-with-honey-and-almonds/