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| What You Need: |
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2 pounds lamb, cut in 1½-inch cubes
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
Generous dash of crushed saffron or ground turmeric
3 tablespoons butter or margarine
1 can (10½ ounces) condensed beef broth
½ soups can water
4 tablespoons honey
½ pound small whole white onions (about 8)
¼ cup water
3 tablespoons cornstarch
2 medium cooking apples cut in wedges
Toasted sesame seed
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| How To Cook: |
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1. Brown lamb with seasonings in 2 tablespoons butter in skillet.
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2. Add broth, ½ soup can water and 3 tablespoons honey; cover and cook over low heat 1 hour.
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3. Add onions; cook 30 minutes longer, or until done, stirring occasionally.
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4. Mix ¼ cup water and cornstarch; gradually blend into broth and cook, stirring, until thickened.
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5. Meanwhile, cook apples with butter and honey and a dash of cinnamon in skillet until glazed; stir often.
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6. Arrange lamb mixture on platter; garnish with apples and sprinkle with sesame seed.
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