LAMB WITH APRICOTS

Lamb with Apricots image

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!

Provided by yooper

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

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

Steps:

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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