Ingredients

3 pounds boneless shoulder of lamb, trimmed of fat and cut into large chunks
2 large onions, chopped fine
3 tablespoons honey
1 cup raisins
4 carrots, peeled and cut into 1 inch lengths
3/4 cup whole almonds
1/8 teaspoon saffron powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
3 teaspoons salt
Pinch of cayenne pepper
1 large can garbanzo beans, with their liquid
1/2 cup water
1 teaspoon arrowroot, approximately

How to make Tom Belton's Lamb With Honey And Almonds

Presoak top and bottom of pot in water for 15 minutes.
Pour all ingredients, except the arrowroot, into large round bowl, and mix thoroughly with your hands.
Place mixture in presoaked pot.

Place the covered pot in cold oven.
Turn temperature to 450 degrees.
Cook 90 minutes.

Remove pot from oven, pour off the liquid into a saucepan, bring almost to a boil, and thicken with arrowroot.
Serve with brown rice or bulgur.
Pour the sauce over both the rice and the lamb.