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  Added: Sep 18, 2007  •  Visited (377)  •  Print version Print this recipe (12)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Lamb & Onions With Honey
What You Need:
  • 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

  • How To Cook:
    1. Brown lamb with seasonings in 2 tablespoons butter in skillet.

    2. Add broth, ½ soup can water and 3 tablespoons honey; cover and cook over low heat 1 hour.

    3. Add onions; cook 30 minutes longer, or until done, stirring occasionally.

    4. Mix ¼ cup water and cornstarch; gradually blend into broth and cook, stirring, until thickened.

    5. Meanwhile, cook apples with butter and honey and a dash of cinnamon in skillet until glazed; stir often.

    6. Arrange lamb mixture on platter; garnish with apples and sprinkle with sesame seed.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Africa » Morocco
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Honey
    Dish » Main Courses

     





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