Lamb With Honey

Ingredients:

2.5 kilos (5 ½ lbs.) of lamb
250 grams (½ lb.) onions
150 grams (5 oz.) green peppers
100 grams (3½ oz.) honey
2 teaspoons salt
Saffron
10 grams (1 tablespoon) paprika
4 oz. vinegar diluted in 7 oz. water
Olive oil

Preparation:

Sautée the finely chopped onions and green peppers in a pan. Once simmering, add the lamb. When golden, add some of the water with vinegar, salt, saffron and the paprika, letting it cook for ten minutes. Then cover with water and let it cook some more. Ten minutes before removing the lamb from the fire, add the rest of the water with vinegar and the honey. The dish is traditionally served in an earthenware vessel. Serves six.

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