Lamb with Apricots

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!

• Ready In: 2 hrs 15 mins
• Serves: 8-10

Ingredients

• 1  large onion, chopped
• 2  tablespoons olive oil or 2  tablespoons  vegetable oil
• 1  boneless lamb shoulder, cubed (2-1/2 to 3 pounds)
• 1  teaspoon ground cumin
• 1  teaspoon cinnamon
• 1  teaspoon  coriander
•  salt and pepper
• 1⁄2 cup  dried apricot, halved
• 1⁄4 cup  orange juice
• 1  tablespoon  ground almonds
• 1⁄2 teaspoon orange zest
• 1 1⁄4 cups chicken broth
• 1  tablespoon sesame seeds, toasted

Directions

1. In a large skillet, saute onion in oil until tender.
2. Add the lamb, cumin, cinnamon, coriander, salt and pepper.
3. Cook and stir for 5 minutes, or until meat is browned.
4. Add apricots, orange juice, almonds and orange peel.
5. Transfer to a 2-1/2 quart baking dish.
6. Stir in broth.
7. Cover and bake at 350 for 1-1/2 hours or until meat is tender.
8. Sprinkle with sesame seeds.