Moroccan Lamb With Apricots - cooking recipe

Ingredients

1 1/2 lbs lean lamb, cubed
2 garlic cloves, crushed
5 tablespoons orange juice
4 tablespoons olive oil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped of fresh mint (optional)
1 teaspoon ground cumin
1 pinch of freshly grated nutmeg
1 onion, thinly sliced
1/2 cup dried apricot, soaked overnight just covered by water
1/4 cup pitted dried dates, coarsely chopped
2 cups broth
1 teaspoon cooking salt
1 teaspoon fresh ground black pepper
2 tablespoons sesame seeds, to garnish

Preparation

In a large non-metallic dish, mix the lamb with the garlic, orange juice, 2 tablespoons olive oil, the herbs and spices.
Cover and leave overnight in the refrigerator, stirring occasionally.
Bring to room temperature when ready to cook and place on a medium heat to bring it to the boil.
Once at the boil quickly reduce the heat to simmer and simmer 2 hours; uncovered for final 30 minutes or until the lamb is extremely tender.
Taste for salt as your broth may be salty or not, before adding salt though cooking salt is a bit less \"salty.\" To approximate Moroccan cooking salt use a kosher flaked cooking salt.Do stir quite occasionally and keep the heat low due to the natural sugar content. Cooking time includes 24 hours in the refridgerator.