← All recipes

Honeyed Lamb

A home-style Honeyed Lamb made with Butter, Freshly Ground Black Pepper, Ground Cinnamon, Water, and Clear Honey. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 cup
• 1 tsp
• 1 tsp
• 2/3 cup
• 1 1/4 cup
• 1 1/2 tsp
• 1/4 tsp
• 1 1/2 tsp

Method (preview)

1. 1

   Rub most of the mixture into the lamb and mix the remainder with the raisins.

2. 2

   Put the lamb and remaining ingredients, except the raisins, honey and lemon juice, in a pan, bring to the boil then cover and cook gently, stirring occasionally, for about 1-1/4 hours until the meat is almost tender, add more water if necessary to prevent the meat catching on the pan.

3. 3

   Stir in the raisins, honey and a good squeeze of lemon juice and cook, uncovered, for a further 30 minutes until almost all the liquid has evaporated, leaving a rich thick sauce.

4. 4

   Ras el hanout (moroccan spice mix) makes about 2 1/2 tablespoons

5. 5

   Put all the whole spices in a grinder or pestle and mortar and work to a powder.

6. 6

   Mix in the ground spices, then spoon into a glass cottle.

7. 7

   Keep in a cool, dark place.