This recipe has been translated from the original Dutch in De Keuken van Marokko and has been printed with the permission of the publisher.
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 35 minutes
Ingredients:
- 1 orange
- 1 cup dried apricots (150 g)
- 1 large onion
- 2 tbsp olive oil
- 2.2 lb lamb shoulder (1 kg)
- Salt & pepper
- 1 tbsp caraway seeds
- 1/2 tbsp ground cinnamon
- 1 tbsp ground almonds
- 1 tbsp sesame seeds
- 1/2 bunch fresh coriander
Preparation:
Peel the onion and cut into thin rings. Heat the oil in a large saucepan and cook the onions for 10 minutes; stirring occasionally.
Cut the meat into chunks and sprinkle with salt and pepper. Add the meat to the saucepan, along with the caraway seeds and the cinnamon. Allow the meat to brown for five minutes, while stirring. Add the apricots, along with the orange juice, the pared orange peel, the ground almonds and 1 1/4 cup (300 ml) water. Cover the saucepan and stew over a medium heat until bubbling. Now turn the heat low and continue to cook, while stirring every now and then.
Roast sesame seeds in a dry frying pan until golden brown.
Stew the lamb for approximately 40 minutes. Spoon into a serving dish and sprinkle the toasted sesame seeds and coriander leaves on top. Serve with couscous.
Serves 6.
