By yooper on August 09, 2002
"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!"
Serving Size: 1 (63 g)
Servings Per Recipe: 8
"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."
"Very easy and tasty, tho I must admit that halfway in I discovered I didnt have any apricots of chicken broth on hand, and so substituted prunes and veggie broth (with some chicken flavoring). Even with those changes it was easy and delicious. I suspect it is even better made properly. Even my hesitant kids ate a lot, so it's a definite winner. Many thanks. "
"This was delicious yooper, real comfort food on a cold winters evening. I served with creamy mashed potatoes and green beans, loved the flavours and also the addition of the ground almonds, thanks for sharing."