Friday, January 21, 2011

Moroccan Lamb and Onions with Honey

2 # lamb stew meat pieces
½ tsp ground ginger
¼ tsp ground cinnamon
Generous dash of crushed saffron or ground turmeric
3 T butter or margarine
1 can (10½ ounces) condensed beef broth
½ soup can water
4 T honey
½ # small whole white onions (about 8)
¼ c water
3 T cornstarch
2 medium cooking apples cut in wedges
Toasted sesame seed

Brown lamb with seasonings in 2 tablespoons butter in skillet. Add broth, ½ soup can water and 3 tablespoons honey; cover and cook over low heat 1 hour. Add onions; cook 30 minutes longer, or until done, stirring occasionally. Mix ¼ cup water and cornstarch; gradually blend into broth and cook, stirring, until thickened. Meanwhile, saute' apples with butter and honey and a dash of cinnamon in skillet until glazed; stir often. Arrange lamb mixture on platter; garnish with apples and sprinkle with sesame seed.

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