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What You Need:
(Serving Size: 6)
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3 pounds lean boneless lamb
shoulder, trimmed of excess fat
and cut into 1-inch pieces
1 teaspoon crumbled saffron threads or ground saffron
1 teaspoon ground cinnamon
½ teaspoon ground ginger
3 cups cold water
4 tablespoons honey
2 pounds white onions, each about 1 inch in diameter, trimmed and peeled
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 350. In a heavy 4- to 5-quart casserole, combine the lamb, saffron, cinnamon, ginger, water and 2 tablespoons of the honey. The liquid should cover the lamb halfway; add more water if necessary.
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2. Bring to a boil over high heat, stirring occasionally. Then reduce the heat to low and simmer partially covered for 30 to 35 minutes.
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3. Remove the casserole from the heat and drain the liquid into a small saucepan. Boil it briskly, uncovered, over the high heat until it is reduced to 2 cups.
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4. Pour the reduced liquid back into the casserole and add the onions andthe remaining 2 tablespoons of honey.
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5. Stir until all the ingredients are well mixed, partially cover, and bake in the middle of the oven for about 30 minutes, or until the lamb and onions are brown and tender and the liquid has almost evaporated.
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6. Serve at once from a heated platter or deep bowl.
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