Moroccan Lamb With Apricots

Total Time: 26 hrs 20 mins Preparation Time: 20 mins Cook Time: 26 hrs

Ingredients

• Servings: 6
• 1 1/2 lbs 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 (optional)
• 1 teaspoon ground cumin
• 1 pinch of freshly grated nutmeg
• 1 onion, thinly sliced
• 1/2 cup dried apricot, soaked overnight just covered by water
• 1/4 cup pitted dried dates, coarsely chopped
• 2 cups broth
• 1 teaspoon cooking salt
• 1 teaspoon fresh ground black pepper
• 2 tablespoons sesame seeds, to garnish

Recipe

• 1 in a large non-metallic dish, mix the lamb with the garlic, orange juice, 2 tablespoons olive oil, the herbs and spices.
• 2 cover and leave overnight in the refrigerator, stirring occasionally.
• 3 bring to room temperature when ready to cook and place on a medium heat to bring it to the boil.
• 4 once at the boil quickly reduce the heat to simmer and simmer 2 hours; uncovered for final 30 minutes or until the lamb is extremely tender.
• 5 taste for salt as your broth may be salty or not, before adding salt though cooking salt is a bit less "salty." to approximate moroccan cooking salt use a kosher flaked cooking salt.do stir quite occasionally and keep the heat low due to the natural sugar content. cooking time includes 24 hours in the refridgerator.