Moroccan Lamb and Honey Casserole sweet and spicy dish. Serve it with and a cucumber and yogurt salad for an unusual tasty meal.
3 lb. boned leg of lamb, cut into
1 garlic clove, crushed
1 teaspoon ground saffron
1 teaspoon ground cumin
1-inch piece fresh root ginger, peeled and finely chopped
24 fl. oz. chicken stock
3 tablespoons clear honey
1 ½ lb. small white onions, peeled
Preheat the oven to moderate 350 CF (Gas Mark 4, 180°C).
In a large flameproof casserole, com-bine the lamb, garlic, saffron, cumin, ginger, cloves, chicken stock and half the honey. Set the casserole over moderately high heat and bring the liquid to the boil, stirring occasionally. Reduce the heat to low, partly cover the casserole and simmer for 30 minutes.
Remove the casserole from the heat. Strain the liquid from the casserole through a fine strainer into a small heavy saucepan. Set the casserole aside. Put the saucepan over high heat and bring the liquid to the boil. Boil rapidly for minutes or until the liquid has reduced by about one-third the original quantity. Remove the pan from the heat and pour the liquid back into the casserole. Stir in the onions and the remaining honey, mixing until the ingredients are thor- oughly blended.
Cover the casserole and place it in the oven. Braise for 30 minutes or until the meat and onions are tender when pierced with the point of a sharp knife.
Remove .the casserole from the oven and serve immediately.