Braised Lamb with Honey and Almonds

Name: Braised Lamb with Honey and Almonds
Prep time: 2 h
Total time: 2 h
Yield: Makes 4 servings
Cuisine: Middle East
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, roughly chopped; 1 garlic clove, minced; 1 teaspoon ground coriander; Salt and black pepper to taste; ½ cup honey; 2 pounds boneless lamb, from the shoulder or leg, cut into 1- to 2-inch chunks; Salt and black pepper to taste; 2 pounds boneless lamb, from the shoulder or leg, cut into 1- to 2-inch chunks; 2 pounds boneless lamb, from the shoulder or leg, cut into 1- to 2-inch chunks; 1 cup chicken or beef stock, preferably homemade, or water or lamb stock; ½ teaspoon ground fennel, optional; 1 cup chicken or beef stock, preferably homemade, or water or lamb stock; 1 cup chicken or beef stock, preferably homemade, or water or lamb stock; 1 teaspoon ground caraway (use a spice or coffee grinder); ¼ teaspoon cayenne, or to taste; ½ teaspoon ground cumin, optional; 1 teaspoon ground caraway (use a spice or coffee grinder); Chopped fresh parsley or cilantro leaves for garnish; Chopped fresh parsley or cilantro leaves for garnish; 1 cup whole blanched almonds; 1 cup chicken or beef stock, preferably homemade, or water or lamb stock; 1 teaspoon fresh lemon juice, or to taste; 1 tablespoon butter, optional

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
2 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

This may sound like dessert—indeed it’s sweet and crunchy—but the spice will shatter that image. A dreamy dish, easy to make and with an exotic aroma. If you would rather not mess with the spices, use about a tablespoon of Tabil, Garam Masala, or any curry powder. Brown the lamb in the oven if you prefer.

If you have the energy, buy bone-in lamb, then cut the meat from the b

Ingredients

Middle East
Stew
Dinner
Winter
Gluten-free
North Africa

Ingredients

Method