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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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When I was a new bride, I decided to prepare a special Hanukkah for my husband, David, and me to share. The star was this lamb entree, which had been one of my favorites when I was growing up. Dried apricots add a touch of sweetness to the tender lamb, which is gently spiced.Rachel Delano, Tappahannock, Virginia Ingredients:
1 large onion, chopped |
2 tablespoons olive oil |
1 boneless lamb shoulder roast (2-1/2 to 3 pounds), cubed |
1 teaspoon each ground cumin, cinnamon and coriander |
salt and pepper to taste |
1/2 cup dried apricots, halved |
1/4 cup orange juice |
1 tablespoon ground almonds |
1/2 teaspoon grated orange peel |
1-1/4 cups chicken broth |
1 tablespoon sesame seeds, toasted |
Directions:
1. In a large skillet, saute onion in oil until tender. Add the lamb and seasonings. Cook and stir for 5 minutes or until meat is browned. Add apricots, orange juice, almonds and orange peel.
2. Transfer to a 2-1/2-qt. baking dish. Stir in broth. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Sprinkle with sesame seeds. Yield: 8 servings.
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