Friday, November 20th 2009

Moroccan Lamb with Apricots

1 1/2 pound lean lamb, cubed
2 garlic cloves. crushed
5 tablespoons orange juice
4 tablespoons olive oil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 teaspoon ground cumin
pinch of freshly grated nutmeg
1 onion, thinly sliced
1/2 cup dried apricots, soaked overnight just covered by water
1/4 cup pitted dried dates, coarsely chopped
2 cups brothsalt and pepper to taste
2 tablespoons sesame seeds, to garnish.

In a large non-metallic dish, mix the lamb with the garlic, orange juice, 2 tablespoons olive oil, the herbs and spices. Cover and leave overnight in the refrigerator, stirring occasionally.

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Heat the remaining oil in a flameproof casserole, then add the
onion and cook gently for 5 minutes. Remove and reserve.

Drain the lamb, reserving the marinade. Quickly brown the lamb in the casserole then add the reserved marinade, the apricots and soaking liquid, dates, broth, onion, and seasoning. Bring just to the boil, then cover and cook gently for 1 hour until the lamb is very tender. Uncover towards the end of the cooking to allow some of the liquid to evaporate and thicken the sauce. Serve sprinkled with sesame seeds.