Moroccan Lamb With Apricots

Recipe by Hajar Elizabeth
READY IN: 26hrs 20mins




  • 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.