3 lbs. boneless shoulder or leg of lamb, trimmed and cut into chunks
2 large onions, chopped fine
3 Tbsps. honey
1 cup raisins
5 carrots, peeled and cut into 1 inch lengths
3/4 cup whole almonds
1 tsp. cinnamon
1/8 tsp. saffron powder or 1/2 tsp. threads
1/3 tsp. ground ginger
2-3 tsps. salt
Pinch of cayenne pepper
1 large can garbanzo beans, with their liquid
1/2 cup water
1 tsp. arrowroot, approximately

Presoak top and bottom of clay pot in water for 15 minutes. Pour all ingredients, except the arrowroot, into large round bowl, and mix thoroughly with your hands. 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, bulgur or lentils. Pour the sauce over both the rice and the lamb. An easy to prepare dish with exceptional taste.