Presoak top and bottom of pot in water for 15 minutes.
Pour all ingredients, except the arrowroot, into large round bowl, and mix thoroughly with your hands.
Place mixture in presoaked pot.
Place the covered pot in cold oven.
Remove pot from oven, pour off the liquid into a saucepan, bring almost to a boil, and thicken with arrowroot.
Serve with brown rice or bulgur. Pour the sauce over both the rice and the lamb.
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