2 pounds boneless shoulder of lamb, trimmed
of fat and cut into 1-inch cubes
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cinnamon
Salt and freshly ground pepper to taste
Hot cooked couscous or long-grained rice
for accompaniment
Place apricots in heatproof bowl; pour
the 2 1/2 cups boiling water to cover over apricots and allow
to soak for 1 to 2 hours.
Meanwhile, melt 2 tablespoons butter over
low heat in large, heavy skillet and slowly cook onions until
caramelized and nicely golden in color, stirring occasionally,
about 30 minutes or more. (Don't rush this process, or risk the
onions taking on a bitter taste from being cooked too fast and
becoming burned rather than caramelized.)
Melt remaining 1 tablespoon butter in
another skillet over medium-high heat and saute cubed lamb until
nicely browned on all sides.
Add the browned lamb, coriander, cumin
and cinnamon to the caramelized onions and cook, stirring constantly,
for 2 minutes; next add the apricots and the water in which they
were soaked. Season to taste with salt and pepper. Bring to a
boil, cover, and reduce heat; simmer for 1 1/2 hours or until
fork tender, stirring occasionally. Serve with hot cooked couscous
or long-grained rice.
