Braised Lamb with Honey and Almonds

• 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

1. Put the oil in a large deep skillet with a lid over medium heat.
2. A minute later, add the onion and cook, stirring occasionally, until quite soft, about 10 minutes.
3. Remove with a slotted spoon and raise the heat to medium-high.
4. Add as many chunks of lamb as will fit without crowding (you will inevitably have to brown in batches).
5. It will take 3 or 4 minutes for the pieces to brown; when they do, turn them and sprinkle them with salt and pepper.
6. Adjust the heat so the pieces brown as rapidly as possible without burning; the process will take 10 to 15 minutes.
7. Turn off the heat and wait a minute for the pan to cool a bit; pour off any excess fat.
8. Turn the heat back to medium and add the honey; cook, stirring occasionally, until the honey has thinned and coated the lamb.
9. Stir in the garlic and cook for a moment; then add the spices and finally the reserved onion and stock.
10. Cover; adjust the heat so the mixture simmers steadily.
11. 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.
12. Cook, undisturbed (you can stir occasionally if you want to, but its unnecessary), until the meat is very tender, an hour or more.
13. Stir in the almonds and the butter if youre using it, followed by the lemon juice.
14. 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.

extra virgin olive oil, onion, boneless lamb, salt, honey, garlic, ground coriander, cayenne, ground caraway, ground cumin, ground fennel, chicken, whole blanched almonds, butter, lemon juice, fresh parsley

Taken from www.epicurious.com/recipes/food/views/braised-lamb-with-honey-and-almonds-386271 (may not work)