Au Menu
Loading your session…
Lamb with honey, cranberries and almonds

Lamb with honey, cranberries and almonds

Lamb shoulder simmered with honey and cranberries, topped with toasted almonds.

Active time35 min

Cooking2 h 30 min

Total2 h 30 min

Add to my week

Loading your week…

Ingredients

  • 150 g onions
  • 900 g lamb shoulder
  • 60 g blanched almonds
  • 100 g dried cranberries
  • 700 ml water
  • 20 ml olive oil
  • 80 g honey
  • 12 g ras el-hanout

Preparation

  1. Cut the lamb into pieces measuring 4 centimetres. Peel and chop the onion.

    150 g onions
    900 g lamb shoulder
    • knife
    • chopping board

  2. Heat the oil, brown the meat for 8 minutes, then fry the onion and spices for 3 minutes.

    20 ml olive oil
    12 g ras el-hanout
    • casserole dish
    • spatula

  3. Add the water, cover and simmer gently for 90 minutes.

    700 ml water
    • casserole dish

  4. Add the honey and dried cranberries and cook uncovered for 20 to 25 minutes, until the meat is tender and the sauce is thick enough to coat it.

    100 g dried cranberries
    80 g honey
    • casserole dish

  5. Meanwhile, toast the almonds in a dry frying pan for 4 minutes, then scatter them over the dish.

    60 g blanched almonds
    • frying pan

Allergens

  • Tree nuts

Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Lamb with honey, cranberries and almonds