Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Boneless shoulder of lamb, -OR
-trimmed of fat and cut 1/2 ts Saffron threads
-into large chunks 1 ts Cinnamon
2 lg Onions, chopped fine 1/2 ts Ground ginger
3 tb Honey 3 ts Salt
1 c Raisins pn Cayenne pepper
4 Carrots, peeled and cut 1 cn Garbanzo beans (large can)
-into 1" lengths 2 c Water
3/4 c Whole almonds 1 ts Arrowroot
1/8 ts Saffron

It takes only 10 minutes to assemble this one-dish meal. Serve over
brown rice or bulgur.

Soak top and bottom of pot in water for 15 minutes. Pour all
ingredients, except arrowroot, into large round bowl; mix thoroughly
with your hands. Place mixture in presoaked pot. Place covered pot in
cold oven. Turn temperature to 450'F. Cook 90 minutes. Remove pot
from oven. Pour off liquid into saucepan, bring it almost to a boil,
and thicken with arrowroot mixed with 2 tablespoons of water. Serve
with brown rice or bulgur. Pour sauce over rice and lamb.

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