Moroccan Lamb with Apricots

Name: Moroccan Lamb with Apricots
Prep time: 20 min
Cook time: 1560 min
Total time: 1580 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1.5 lb lean lamb; 2 garlic cloves; 5 tbsp orange juice; 4 tbsp olive oil; 1 tbsp chopped fresh cilantro; 1 tbsp chopped of fresh mint; 1 tsp ground cumin; 1 pinch freshly grated nutmeg; 1 onion; 0.5 cup dried apricot; 0.25 cup pitted dried dates; 2 cup broth; 1 tsp cooking salt; 1 tsp fresh ground black pepper; 2 tbsp sesame seeds

A dish of lamb, apricot and orange juice, seasoned with cumin and nutmeg and simmered on the stove.

26 hr 20 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 1560 min · 1580 min total
Difficulty: medium

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. Bring to room temperature when ready to cook and place on a medium heat to bring it to the boil.
3
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.
4
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.
1440 min