Frank's Recipes! Moroccan Lamb with Apricots (Sikbad)

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Moroccan Lamb with Apricots (Sikbad)

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.

serves 4

Tunisian apricots are darker, firmer and sharper tasting than those commonly available. The nearest equivalents can usually be found in health food shops or local food markets. Eggplants are some times included in this recipe and saffron-flavored rice makes a good accompaniment.

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.