Annatto Oil
Arabic Chicken Kabsa
Basic Curry
Beale St. Brisket in Whiskey BBQ Sauce
Chimichurri
Classic Hummus
Cumin-Roasted Beets
Five-Seed Roasted Potatoes
Fresh Chai
Georgian Spiced Lamb Chops
Loosiana Gumbo
Mavrou Steak
Mayan Cocoa
Montreal Steak Marinade
Mulling Spice
Overnight Coleslaw
Paradise Pepper Steak
Peanut Soup from West Africa
Roast Chicken Provencal
Salsa de Mirasol
Shrimp Jambalaya
Sichuan Pepper Sockeye Salmon
Tikka Masala
Tunisian Honey & Almond Braised Lamb
Turkey Brine

Mark Bittman of The New York Times calls this stew dreamy, with an exotic aroma— sweet, nutty and crunchy, with flavors balanced by coriander, caraway and cayenne in the Tunisian spice mix tabil.

Serves 4 / Preparation 1-1/2 hours

2 tablespoons extra virgin olive oil

1 large onion, roughly chopped

2 pounds boneless lamb, from should or leg
cut into 1- to 2-inch pieces

Salt and pepper to taste

1/2 cup honey

1 clove garlic, minced

2-1/2 teaspoons tabil

1/2 teaspoon ground cumin seed, optional

1/2 teaspoon ground fennel seed, optional

1 cup chicken or beef stock

1 cup whole blanched almonds

Fresh lemon juice, to taste

Fresh parsley, chopped.

Pour oil into large, deep skillet over medium heat.
Add onion and cook until soft, about 10 minutes.
Remove onion with slotted spoon, set aside.
Raise heat to medium-high, add lamb pieces to skillet, and brown without burning.
Add salt and pepper to taste.
Turn off heat, allow to cool a bit, and pour off excess fat.
Reset skillet over medium-heat heat, and add honey.
Stir constantly, until honey has thinned and coated lamb evenly.
Add garlic, spices, onions and stock.
Cover and simmer 1 hour or more, until meat is tender.
Meanwhile, place almonds in single layer in another skillet over medium heat.
Toast, shaking skillet, until lightly browned and fragrant.
Taste stew and adjust seasoning to taste.
Stir in almonds.

Serve sprinkled lightly with lemon juice and parsley garnish.