Lamb with Honey and Almonds

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

-OR 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.