Lamb in Honey Sauce by
Source: Reisman Recipes
Ingredients
-1 lamb shoulder, fat trimmed
-4 onions, chopped
-1 tablespoon olive oil
-1 tablespoon ground coriander
-1 tablespoon ground dried turmeric
-1 ½ teaspoons ground ginger
-1½ teaspoon ground cumin
-1 teaspoon saffron threads
-3 ½ cups beef broth
-¾ cup honey
Instructions
1. Cut lamb into steaks and place in 11x17 pan. Bake at 500 oven until well browned, turning over once about 15 minutes. Discard fat from pan.
2. In a 12 inch frying pan over medium-high heat, cook onions in oil until dark gold, about 15 minutes.
3. Add coriander, tumeric, ginger, cumin, and saffron to onions and stir for 1 minute.
4. Stir in broth and honey.
5. Pour broth mix over lamb. Cover pan tightly with foil. Bake at 350 until meat is tender when pierced, 1 ¼ - 1 ½ hours.
6. Pour juices over lamb after 30 and 60 minutes. Transfer lamb to another plate, keep warm. Place pan on 2 burners over high heat and boil juices, stirring oven, until reduced to 2 cups, 12-15 minutes. Pour over lamb and serve with couscous.
2. In a 12 inch frying pan over medium-high heat, cook onions in oil until dark gold, about 15 minutes.
3. Add coriander, tumeric, ginger, cumin, and saffron to onions and stir for 1 minute.
4. Stir in broth and honey.
5. Pour broth mix over lamb. Cover pan tightly with foil. Bake at 350 until meat is tender when pierced, 1 ¼ - 1 ½ hours.
6. Pour juices over lamb after 30 and 60 minutes. Transfer lamb to another plate, keep warm. Place pan on 2 burners over high heat and boil juices, stirring oven, until reduced to 2 cups, 12-15 minutes. Pour over lamb and serve with couscous.