Braised Lamb with Honey & Almonds


  • 3 tablespoons olive oil
  • 2 large onions, chopped
  • 4 lbs. boneless lamb from leg or shoulder, cut into 1-2" chunks
  • salt and pepper, to taste
  • 1 cup honey
  • 3 cloves garlic, minced
  • 2 teaspoons ground coriander
  • 1/2 teaspoon cayenne
  • 2 teaspoons ground caraway
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fennel
  • 2 cups lamb stock, chicken or beef stock can be used
  • 2 cups whole blanced almonds
  • 2 tablespoons butter
  • squeeze fresh lemon juice
  • cilantro leaves, chopped


  • Heat pan and add oil. Add onion and cook until soft, about 10 minutes. Remove with slotted spoon and increase heat to high.
  • Add lamb pieces, do not crowd, browning and seasoning with salt and pepper. Remove pieces as completed. This might be done in batches.
  • When all the lamb is seared, turn off pan and pour off the fat. Return the lamb to the pan. Allow to cool for a few minutes. Turn the pan back on to a medium heat and add the honey. Stir occasionally, until the honey thins and coats all the lamb. Add the garlic, cook a moment; the spices; and then the reserved onion. Add the stock. Cover and simmer steadily.
  • Brown the almonds in a skillet until brown and fragrant. Remove from heat.
  • Cook the lamb until tender, about 1 hour. Stir in the almonds and butter. Add the lemon juice. Serve, garnished with cilantro, with couscous or rice.


  • Description:
  • "Purchase a bone in leg of lamb and remove the meat. Then make a
  • little stock out of the lamb bone for this dish.....mmmmmmm."
  • SOURCE: Adapted from Mark Bittman