Recipe for Lamb with Honey and Almonds (Passover) 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
3 lb Boneless shoulder of lamb, trimmed of fat and cut into large chunks
2 lrg Onions, chopped fine
3 tbl Honey
1 cup Raisins
4 x Carrots, peeled and cut into 1" lengths
3/4 cup Whole almonds
1/8 tsp Saffron OR
1/2 tsp Saffron threads
1 tsp Cinnamon
1/2 tsp Ground ginger
3 tsp Salt
pn Cayenne pepper
1 can Garbanzo beans (large can)
2 cup Water
Instructions:
Instructions: 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 450F. 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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