MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Lamb with Honey and Almonds
  Categories: Meats, Clay pot, Main dish
       Yield: 6 servings
       3 lb Boneless shoulder of lamb,
            -trimmed of fat and cut
            -into large chunks
       2 lg Onions, chopped fine
       3 tb Honey
       1 c  Raisins
       4    Carrots, peeled and cut
            -into 1 lengths
     3/4 c  Whole almonds
     1/8 t  Saffron
     1/2 t  Saffron threads
       1 t  Cinnamon
     1/2 t  Ground ginger
       3 t  Salt
         pn Cayenne pepper
       1 cn Garbanzo beans (large can)
       2 c  Water
       1 t  Arrowroot
   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 450'F. 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.