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.

　　

Ingredients

makes 4 servings

　　2 tablespoons extra virgin olive oil

　　1 large onion, roughly chopped

　　2 pounds boneless lamb, from the shoulder or leg, cut into 1- to 2-inch chunks

　　Salt and black pepper to taste

　　1/2 cup honey

　　1 garlic clove, minced

　　1 teaspoon ground coriander

　　1/4 teaspoon cayenne, or to taste

　　1 teaspoon ground caraway (use a spice or coffee grinder)

　　1/2 teaspoon ground cumin, optional

　　1/2 teaspoon ground fennel, optional

　　1 cup chicken or beef stock, preferably homemade (page 160), or water or lamb stock

　　1 cup whole blanched almonds

　　1 tablespoon butter, optional

　　1 teaspoon fresh lemon juice, or to taste

　　Chopped fresh parsley or cilantro leaves for garnish

　　

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.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.