Lamb with Apricots  -- adapted by Toni Schettewi

Ingredients:

• 1/2 lb. dried apricots
• 2 lbs lean shoulder lamb (cut in pieces)
• 3 tablespoons cannola or safflower oil
• 2 onions finely chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 2 tablespoons ground almonds
• 1/4 teaspoon turmeric
• 1 teaspoon orange water
• Salt and pepper to taste

Slivered almonds and cilantro for garnish

Cooking Instructions:

1. Soak dried apricots in 1 cup of hot water.

2. Lightly brown the lamb pieces in small batches in the oil.  A heavy cast iron skillet works best. Drain thoroughly on paper towels and place in roasting pan.

3. Combine the dry spices and almonds and mix with meat, coating the meat in the spice mix.

4. Fry onions in the same pan, scraping up the brown bits.  Mix with the lamb. Add the apricots and water. Add more water until most of the lamb pieces are covered.

5. Cover the roasting pan with a lid or a double layer of foil.  Cook for 1 1/2 hours at 350°F. Serve immediately or freeze. When reheating thawed stew, stir gently to minimize breaking the apricots.

6. Decorate with slivered almonds and fresh cilantro.  Serve with rice.

Serves 8-10