Moroccan Lamb With Apricots

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

• Ready In: 26 hrs 20 mins
• Serves: 6

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 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

Directions

1. In a large non-metallic dish, mix the lamb with the garlic, orange juice, 2 tablespoons olive oil, the herbs and spices.
2. Cover and leave overnight in the refrigerator, stirring occasionally.
3. Bring to room temperature when ready to cook and place on a medium heat to bring it to the boil.
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. 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.