Prep 15 mins
Cook 2 hrs
I got this out of a "Taste of Home" Christmas issue a few years back. The lady who submitted this was Jewish, and this was her entree for her Hanukkah meal. I'm not Jewish, but I love lamb, and this recipe is a winner! The sweetness of the citrus fruits and the the heat from the spices really stand out!
- 1 large onion, chopped
- 29.58 ml olive oil or 29.58 ml vegetable oil
- 1 boneless lamb shoulder, cubed (2-1/2 to 3 pounds)
- 4.92 ml ground cumin
- 4.92 ml cinnamon
- 4.92 ml coriander
- salt and pepper
- 118.29 ml dried apricot, halved
- 59.14 ml orange juice
- 14.79 ml ground almonds
- 2.46 ml orange zest
- 295.73 ml chicken broth
- 14.79 ml sesame seeds, toasted
- In a large skillet, saute onion in oil until tender.
- Add the lamb, cumin, cinnamon, coriander, salt and pepper.
- Cook and stir for 5 minutes, or until meat is browned.
- Add apricots, orange juice, almonds and orange peel.
- Transfer to a 2-1/2 quart baking dish.
- Stir in broth.
- Cover and bake at 350 for 1-1/2 hours or until meat is tender.
- Sprinkle with sesame seeds.
Another fantastic recipe Yooper. This was quick and easy to make, and tasted fantastic. Next time, I will finish it with slivered almonds and preserved lemon strips.
Great tasting recipe but I took a different approach to making this: I mixed everything together (minus oil and almonds) and marinaded the lamb chunks and apricots overnight. Cooked everything on the bbq in a grill mate pan, basting the lamb with a bit of marinade as needed. Heated the little bit of leftover marinade on stove and added some Wondra gravy mix to thicken slightly. Made some fresh jasmine rice and added the grilled lamb/apricots, gravy and toasted sesame seeds. We will make this one again.