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Print this Recipe    Moroccan Lamb with Apricots

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
1/2 cup dried apricots, soaked overnight just covered by water
1/4 cup pitted dried dates, coarsely chopped
2 cups broth
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.


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