Lamb and onions with honey
6 To 8.
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Lamb; cut in 1 1/2-inch cubes | |
| ½ | Ground ginger | |
| 1⅜ | Ground cinnamon | |
| 1 | Crushed saffron or ground tumeric | |
| 3 | Butter or margarine | |
| 1 | Condensed beef broth | |
| ½ | Water | |
| 4 | Honey | |
| ½ | Whole white onions; about 8 | |
| ¼ | cup | Water |
| 3 | Cornstarch | |
| 2 | Cooking apples; cut in wedges | |
| Toasted sesame seeds | ||
Directions
1. Brown lamb with seasonings in 2 tablespoons butter in skillet.
2. Add broth, ½ soupcan water and 3 tablespoons honey, cover and cook over low heat 1 hour.
3. Add onions; cook 30 minutes longer, or until done, stirring occasionally.
4. Mix ¼ cup water and cornstarch;l gradually blend into broth and cook, stirring until thickened.
5. Meanwhile, cook apples with butter and honey and a dash of cinnamon in skillet until glazed, stir often.
6. Arrange lamb mixture on platter; garnish with apples and sprinkle with sesame seeds.
Posted to Bakery-Shoppe Digest V1 #421 by Skeeter <prissb@...> on Nov 28, 1997
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