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Lamb with Apricots
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1 large onion, chopped
2 tablespoons olive oil or 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 apricots, halved
1/4 cup orange juice
1 tablespoon ground almonds
1/2 teaspoon orange zest
1-1/4 cups chicken broth
1 tablespoon sesame seed, toasted
In a large skillet, saute onion in oil until tender. Add the lamb, cumin, cinnamon, coriander, salt and pepper. Cook and stir for 5 minutes, or until meat is browned. Add apricots, orange juice, almonds and orange peel. Transfer to a 2-1/2 quart baking dish. Stir in broth.
Cover and bake at 350 for 1-1/2 hours or until meat is tender.
Sprinkle with sesame seeds.
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