The combination of meat and fruit is very popular in the cuisine of the Middle East. The Iraqi lamb and dried fruit stews, Moroccan tagines, and Persian khoresh are closely related. We Americans, with our predilection for sweets with our meats (witness our love of turkey with cranberry relish, roast chicken with watermelon pickle, pork chops with applesauce), should find this recipe a natural.
For the marinade, combine all ingredients and rub over the lamb in a shallow nonaluminum container. Cover and refrigerate overnight.
Crush the saffron threads and steep 10 minutes in the hot stock. Soak the apricots and raisins 1 hour in hot water to cover; drain, reserving the soaking liquid.
Let the meat warm to room temperature. Heat
Melt the remaining
Garnish with almonds or sesame seeds if you like, and serve with rice or couscous.
© 1998 Joyce Goldstein. All rights reserved.