This dish is full of Morocco – It’s sweet, spicy and full of scents and flavors. It can be made with both lamb and beef .
- 700 g lean lamb/beef, diced
- 3 cloves of pressed garlic
- juice from 1 orange
- 2 tbsp olive oil
- 1 handful chopped fresh coriander
- 1 handful chopped fresh mint
- 1 tsp ground cumin
- 1 tsp freshly grated nutmeg
- 1 onion cut into thin slices
- 150 g of dried apricots – organic preferably
- 50 g dried dates chopped into big chunks
- 5 cups broth
- salt & pepper
- sesame seeds, toasted
Mix lamb, garlic, orange juice, olive oil, coriander, mint, cumin and nutmeg together in a bowl and let it marinate overnight. Place the apricots in a small bowl, cover them with water and let them soak overnight too.
Heat some olive oil in a large pot and fry the onions on low heat. Put them aside and replace them with the drained meat which is browned quickly. Then add the mariade from the meat along with apricots incl. water, dates, broth, onion, salt and pepper. Bring to a boil, leave the lid on and let it simmer for at least one hour or more, or until the meat is completely tender. By the end, remove the lid to let the sauce thicken a bit. Sprinkle with toasted sesame seeds .
Eat it with rye bread and tabbouleh – coming tomorrow …