Apricot Lamb

 (shown on p. 38 in Sefer
Emanu-El)

By Frances
Aknai

Ingredients:

  • 1 ½ cups chopped onion
  • 2 tbsp. olive oil
  • 3lb. boneless shoulder lamb, cubed
  • 1 tsp. cumin
  • 1 tsp. cinnamon
  • 1 tsp. coriander
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ cup dried apricots, sliced
  • 1/3 cup orange juice
  • 1 tbsp. ground almonds
  • ½ tsp. orange zest
  • 1 ¼ cups vegetable or beef broth
  • 1 tbsp. toasted sesame seeds (optional)

 Method:

In a large skillet heat oil and sauté onion for 1
minute.  Add lamb cubes and spices.  Cook and stir for 5 minutes.  Remove from heat.  Place in 3 quart baking dish.  Add dried apricots, orange juice, ground
almonds and orange zest.  Stir in broth.

Cover and bake in preheated oven at 350 degrees F
for 1½ hours.  Sprinkle lamb with toasted
sesame seeds, if using, before serving.

Published by

congregationemanuelvictoria

An inclusive, warm, and progressive Conservative synagogue in Victoria, B.C.

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