Mountain Honey Lamb with Prunes

You can buy ghee for this recipe, or use clarified butter. Serve this with warm, fresh pita bread.

Serves: 6Hands-on: 20 minutesTotal: 5 hours 20 minutesDifficulty: Easy

Serves: 6


  • 5 Tbsp. ghee
  • 2 lbs. boneless lamb, cubed
  • 1 medium onion, peeled and sliced
  • 1 cup pitted prunes
  • 1 tsp. ground turmeric
  • 1 tsp. ground cinnamon
  • ½ tsp. kosher salt
  • 2 Tbsp. honey
  • 2½ cups water
  • 1 tsp. finely grated lemon zest
  • 3 Tbsp. blanched almonds
  • 2 lbs. small potatoes, peeled and boiled until tender


  • Spray a 4- to 5-quart slow cooker with nonstick olive oil spray.
  • Heat 3 tablespoons ghee in a large skillet over medium-high heat. Sauté the lamb and onion for about 10 minutes, until the meat is lightly browned. Place lamb and onion mixture in slow cooker.
  • Add dates, turmeric, cinnamon, salt, honey, and water to the slow cooker. Cover and cook on low for 5 hours.
  • Half an hour before serving, add the lemon zest and remaining ghee. Top with almonds and serve with potatoes.