Ingredients
1 large onion, chopped2 tablespoons olive oil1 boneless lamb shoulder roast (2-1/2 to 3 pounds), cubed1 teaspoon each ground cumin, cinnamon and corianderSalt and pepper to taste1/2 cup dried apricots, halved1/4 cup orange juice1 tablespoon ground almonds1/2 teaspoon grated orange zest1-1/4 cups chicken broth1 tablespoon sesame seeds, toasted
Preparation
In a large skillet, saute onion in oil until tender. Add the lamb and seasonings. Cook and stir for 5 minutes or until meat is browned. Add apricots, orange juice, almonds and orange zest.
Transfer to a 2-1/2-qt. baking dish. Stir in broth. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Sprinkle with sesame seeds.
