Categories: Meats, Clay pot, Main dish 
      Yield: 6 servings 
  
      3 lb Boneless shoulder of lamb, 
           -trimmed of fat and cut 
           -into large chunks 
      2 lg Onions, chopped fine 
      3 tb Honey 
      1 c  Raisins 
      4    Carrots, peeled and cut 
           -into 1" lengths 
    3/4 c  Whole almonds 
    1/8 ts Saffron 
           -OR 
    1/2 ts Saffron threads 
      1 ts Cinnamon 
    1/2 ts Ground ginger 
      3 ts Salt 
        pn Cayenne pepper 
      1 cn Garbanzo beans (large can) 
      2 c  Water 
      1 ts Arrowroot 
  
  It takes only 10 minutes to assemble this one-dish meal. Serve over 
  brown rice or bulgur. 
   
  Soak top and bottom of pot in water for 15 minutes. Pour all 
  ingredients, except arrowroot, into large round bowl; mix thoroughly 
  with your hands. Place mixture in presoaked pot. Place covered pot in 
  cold oven. Turn temperature to 450'F. Cook 90 minutes. Remove pot 
  from oven. Pour off liquid into saucepan, bring it almost to a boil, 
  and thicken with arrowroot mixed with 2 tablespoons of water. Serve 
  with brown rice or bulgur. Pour sauce over rice and lamb.