Braised Lamb with Honey and Almonds

Name: Braised Lamb with Honey and Almonds
Yield: makes 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, roughly chopped; 2 pounds boneless lamb, from the shoulder or leg, cut into 1- to 2-inch chunks; Salt and black pepper to taste; 1/2 cup honey; 1 garlic clove, minced; 1 teaspoon ground coriander; 1/4 teaspoon cayenne, or to taste; 1 teaspoon ground caraway (use a spice or coffee grinder); 1/2 teaspoon ground cumin, optional; 1/2 teaspoon ground fennel, optional; 1 cup chicken or beef stock, preferably homemade (page 160), or water or lamb stock; 1 cup whole blanched almonds; 1 tablespoon butter, optional; 1 teaspoon fresh lemon juice, or to taste; Chopped fresh parsley or cilantro leaves for garnish

December 14, 2011

This may sound like dessert—indeed it’s sweet and crunchy—but the spice will shatter that image. A dreamy dish, easy to make and with an exotic aroma. If you would rather not mess with the spices, use about a tablespoon of Tabil (page 597), Garam Masala (page 594), or any curry powder. Brown the lamb in the oven if you prefer (see page 412). If you have the energy, buy bone-in lamb, then cut the meat from the bones. Make stock from the bones and scrap meat; you need only a cup. (Simmer the bones with a carrot and a piece of onion in water to cover for about an hour, then drain. That’s it.) Serve with any bread you like or with Couscous (page 526) or rice. Other cuts of meat you can use here: beef chuck or brisket, which will take somewhat longer to become tender; boneless chicken thighs, which will cook far more quickly.

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