Presoak a clay pot, top and bottom, in water for 15 minutes.
In a saucepan, heat
Brown the lamb and chopped onion in this mixture, then transfer to the pot, along with
Place the covered pot in a cold oven.
Cook an additional 15 minutes, then check to see if the lamb is done; if not, cook an additional 10 minutes. (Total cooking time: 50 to 60 minutes.)
Meanwhile, core the apples and cut into squares. Saute the apples and almonds in the remaining butter, along with the remaining honey and a pinch of cinnamon, until the apples are soft, but still slightly firm.
To serve, top the stew with sauteed apples and almonds.
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