Prep 20 mins
Cook 26 hrs
Let me say 1st that this is most definitely a recipe of the sort that luxury/chain hotels do for their patrons or would be served for a wedding, birth or other significant event. This is NOT Moroccan home cooking which is what I write about. You may serve this on couscous rice or as is; always in a communal platter using flatbread (not pita)or a large soup/dessert spoon; hands do nicely as well to eat it with! In the hotels and/or tourist traps this would be eaten not with bread or the hands as we do at home and in our "locals" restaurants but with a knife, fork and spoon. c.\2005
- 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 of 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
- 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.
- Bring to room temperature when ready to cook and place on a medium heat to bring it to the boil.
- 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.
- 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.