- 25 dried apricots, preferably plump sweet ones
- 3 to 4 tablespoons olive oil
- 4 pounds lamb shoulder, cut into large chunks
- Salt and pepper to taste
- 1 teaspoon powdered ginger
- 1 to 1½ teaspoons cinnamon
- Several large pinches saffron threads
- 1 teaspoon cumin
- 2 medium-large onions, finely chopped
- 5 garlic cloves, chopped
- 1/2 cup coarsely chopped cilantro
- 1 cup beef or vegetable broth
- 1 cup orange juice
- 1 tablespoon honey, or to taste
- 1 to 2 tablespoons lightly toasted sesame seeds
- 3 to 4 tablespoons olive oil
Heat the olive oil in a Dutch oven. Add the lamb and sauté until lightly browned. Season with salt and pepper, then sprinkle in about three quarters of the ginger, cinnamon, saffron and cumin.
Add the onions, garlic and cilantro. Stir well, then add the broth and enough water to barely cover the meat.
Cover tightly and bake for 1 hour. Remove from the oven and cut the meat into 2- to 3-inch chunks. Return to the oven and bake (uncovered) until the lamb is tender and the liquid has reduced by about half. Remove from oven. Transfer the cooking liquid to a small bowl and carefully spoon off all the fat.
Bring the orange juice to a boil in a saucepan; boil until it has reduced to about a quarter of its volume. Add the degreased lamb-cooking liquid and the honey.
Continue to boil, adjusting the seasoning with the remaining spices — especially the cinnamon — until the sauce is very flavorful and has reduced by about half. This should take about 10 minutes. Meanwhile, test the apricots. They should be very tender. If not, gently simmer them in their soaking liquid while the sauce is reducing.
When all is ready, drain the apricots and add them to the lamb. Pour the sauce over all, and garnish with the sesame seeds.
Serves 4.
By Marlena Spieler
, special to the San Francisco Chronicle, January 27, 1999
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