Moroccan Lamb With Apricots

Ingredients

• 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

Directions

1. 1

   In a large non-metallic dish, mix the lamb with the garlic, orange juice, 2 tablespoons olive oil, the herbs and spices.

2. 2

   Cover and leave overnight in the refrigerator, stirring occasionally.

3. 3

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

4. 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. 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.