Moroccan Lamb With Fruit & Honey Recipe

• 1 tbsp. salad oil
• 2 lbs. boneless lean lamb, cut into 2 inch cubes
• 1 sm. or possibly med. onion
• 1 teaspoon grnd coriander
• 1 stick cinnamon
• 1/2 teaspoon black pepper
• 1/4 teaspoon grnd ginger
• 2 c. water
• 2 beef bouillon cubes
• 1 (6 ounce.) pkg. dry apricots
• 1/2 lemon, thinly sliced
• 1/4 c. mild honey
• 1 to 2 tbsp. toasted sesame seeds

1. Pour oil into 4 qt Dutch oven or possibly heavy pan.
2. Add in meat, onion, coriander, cinnamon, pepper, ginger, water and bouillon cubes.
3. Bring to boiling, cover and reduce heat - simmer for 45 min.
4. Uncover and cook 30 min more till lamb is tender.
5. Add in apricots, lemon slices and honey.
6. Stir in gently and cook till fruit is tender, but still holds its shape.
7. Remove meat and fruit with a slotted spoon to a heat proof platter and keep hot at 200 degrees.
8. Increase heat under juices and boil till thickened.
9. Pour over meat, top with seeds and serve.
10. Good with rice and green salad.
11. Serves: 4 to 5.

salad oil, boneless lean lamb, onion, grnd coriander, cinnamon, black pepper, grnd ginger, water, apricots, lemon, honey, sesame seeds

Taken from cookeatshare.com/recipes/moroccan-lamb-with-fruit-honey-15006 (may not work)