Honey and Almond Lamb Stew

    1 hour 30 minutes

    A slightly different lamb stew flavoured with honey and spices and served with toasted whole almonds. Great combination of flavours.

    1 person made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • 900g boneless lamb, cut into large chunks
    • salt and pepper
    • 1/2 cup honey
    • 1 clove garlic, minced
    • 1 teaspoon coriander, ground
    • 1/2 teaspoon cumin, ground
    • 1/4 teaspoon cayenne, or to taste
    • 1 teaspoon ground caraway
    • 1/2 teaspoon ground fennel
    • 1 cup chicken stock
    • 1 cup whole blanched almonds
    • lemon juice to taste
    • parsley, to garnish

    Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

    1. Put oil in a deep frying pan over medium heat. Add onion and cook until soft, about 10 minutes. Remove with slotted spoon and add lamb and season with salt and pepper as it browns.
    2. Remove the excess fat with a spoon or pour it off, then add honey and stir to coat. Add garlic, spices, the onions and the stock. cover and simmer until tender, about 1 hour.
    3. Meanwhile, put almonds in a small frying pan. Cook over medium heat, shaking the pan, until they are lightly browned. When the lamb is done stir in the almonds and lemon juice to taste then serve with parsley.

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    This was great. I thought the honey would be too much but the lemon and cayenne balanced it out. I served it over orzo pasta.  -  22 Aug 2013