 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
|
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. 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.
|
|