Spiced Lamb with Honey (Arni me Meli)
The Quirky Foodster Team
Ingredients
- Lamb shoulder, cubed — 1 kg (2.2 lb)
- Onion, chopped — 1
- Olive oil — 2 tbsp
- Ground cinnamon — 1 tsp
- Ground cloves — 1/2 tsp
- Honey — 3 tbsp
- Water — 240 ml (1 cup)
- Salt — to taste
Method
- Heat the olive oil in a large pot and brown the lamb on all sides.
- Add the onion and sauté until softened.
- Add the cinnamon and cloves, stirring to coat.
- Add the honey and water, and bring to a simmer.
- Cover and cook over low heat for 1.5–2 hours until the lamb is very tender.
- Season with salt before serving hot.
Introduction: Lamb slow-cooked with warming spices and a touch of honey, a rich main dish reflecting the Byzantine court’s taste for elaborate, spiced meat preparations.
Cultural Background: The Byzantine imperial court and wealthy households were known for elaborate feasting featuring exotic spices obtained through extensive trade networks, and this sweet-savoury lamb dish reflects the sophisticated combination of flavours found in Byzantine haute cuisine.
Tips: Simmer low and slow for the lamb to become properly tender and absorb the spiced honey sauce. Balance the honey carefully, tasting as you go, to avoid an overly sweet finish.
Variations: Add a few dried apricots or prunes for extra Byzantine-style sweetness. Serve over wheat groats or rice.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.
Nutrition: Per serving (approx.): 420 kcal, 30 g protein, 26 g fat, 14 g carbohydrate.
FAQs:
Q: Was combining sweet and savoury flavours common in Byzantine cooking?
A: Yes, the Byzantine court and wealthy households were known for elaborate dishes combining honey, spices and meat, reflecting access to exotic ingredients through trade.
Q: What spices were available in Byzantine Constantinople?
A: Cinnamon, cloves, pepper and many others reached the city through extensive trade routes connecting it to Asia and beyond.
- Lamb shoulder, cubed — 1 kg (2.2 lb)
- Onion, chopped — 1
- Olive oil — 2 tbsp
- Ground cinnamon — 1 tsp
- Ground cloves — 1/2 tsp
- Honey — 3 tbsp
- Water — 240 ml (1 cup)
- Salt — to taste
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