Recipe#12149

Title: Moroccan 02

From: LeiG@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Moroccan Lamb with Apricots 
 Date: 20 Jul 1998 06:06:25 -0600 
 Message-ID: <6ovbs1$76i$1@mack.rt66.com> 

serves 4
 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 (I like red onion)
 1/2 cup dried apricots, soaked overnight just covered by water
 1/4 cup pitted dried dates, coarsely chopped
 2 cups broth (I use beef broth, but vegetable or chicken is fine too)
 salt 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.
 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.