Title: Lamb and Onions with Honey
Categories: Ethnic, Meats, Moroccan
Yield: 6 To 8.

2 Lamb; cut in 1 1/2-inch
-cubes
1/2 Ground ginger
1 3/8 Ground cinnamon
1 Crushed saffron or ground
-tumeric
3 Butter or margarine
1 Condensed beef broth
1/2 Water
4 Honey
1/2 Whole white onions; about 8
1/4 c Water
3 Cornstarch
2 Cooking apples; cut in
-wedges
Toasted sesame seeds

1. Brown lamb with seasonings in 2 tablespoons butter in skillet.

2. Add broth, 1/2 soupcan water and 3 tablespoons honey, cover and cook
over low heat 1 hour.

3. Add onions; cook 30 minutes longer, or until done, stirring
occasionally.

4. Mix 1/4 cup water and cornstarch;l gradually blend into broth and cook,
stirring until thickened.

5. Meanwhile, cook apples with butter and honey and a dash of cinnamon in
skillet until glazed, stir often.

6. Arrange lamb mixture on platter; garnish with apples and sprinkle with
sesame seeds.

Posted to Bakery-Shoppe Digest V1 #421 by Skeeter on Nov
28, 1997