Braised Lamb with Honey and Almonds
This may sound like dessert—indeed it’s sweet and crunchy—but the spice will shatter that image. A dreamy dish, easy to make and with an exotic aroma. If you would rather not mess with the spices, use about a tablespoon of Tabil (page 597), Garam Masala (page 594), or any curry powder. Brown the lamb in the oven if you prefer (see page 412). If you have the energy, buy bone-in lamb, then cut the meat from the bones. Make stock from the bones and scrap meat; you need only a cup. (Simmer the bones with a carrot and a piece of onion in water to cover for about an hour, then drain. That’s it.) Serve with any bread you like or with Couscous (page 526) or rice. Other cuts of meat you can use here: beef chuck or brisket, which will take somewhat longer to become tender; boneless chicken thighs, which will cook far more quickly.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the oil in a large deep skillet with a lid over medium heat. A minute later, add the onion and cook, stirring occasionally, until quite soft, about 10 minutes. Remove with a slotted spoon and raise the heat to medium-high. Add as many chunks of lamb as will fit without crowding (you will inevitably have to brown in batches). It will take 3 or 4 minutes for the pieces to brown; when they do, turn them and sprinkle them with salt and pepper. Adjust the heat so the pieces brown as rapidly as possible without burning; the process will take 10 to 15 minutes.
Step 2
Turn off the heat and wait a minute for the pan to cool a bit; pour off any excess fat. Turn the heat back to medium and add the honey; cook, stirring occasionally, until the honey has thinned and coated the lamb. Stir in the garlic and cook for a moment; then add the spices and finally the reserved onion and stock. Cover; adjust the heat so the mixture simmers steadily. Meanwhile, put the almonds in a skillet that will accommodate them in one layer over medium heat; cook, shaking the skillet, until lightly browned and fragrant, 5 minutes or so.
Step 3
Cook, undisturbed (you can stir occasionally if you want to, but it’s unnecessary), until the meat is very tender, an hour or more. Stir in the almonds and the butter if you’re using it, followed by the lemon juice. Taste and adjust the seasoning, then serve (or cover and refrigerate for up to a day, stirring in the almonds only when you reheat the stew), garnished with the parsley.
