Lamb flavors of the Orient: Date Added: 10 Oct 2010
Listed in: Lamb

1 tsp. tsp cumin
1 tsp. teaspoon caraway
1 tsp. tsp coriander seeds
1 tsp. teaspoon black pepper
1 tsp. tablespoon butter
1 tsp. tablespoons oil
2 pounds of collar or shoulder of lamb (1 kg)
flour
12 dried apricots
6 dried figs
1 star anise (optional)
1 cup water or orange juice
1 tsp. teaspoon salt
saffron and turmeric (optional)

Reduce spice powder grain mill or mortar.

In a large nonstick skillet, heat butter and oil. Sauté the spices 30 seconds. Sprinkle the meat lightly with flour, shaking off excess and fry on all sides in spice mixture.

Transfer meat to an ovenproof dish (with lid). Slide apricots and figs from the meat, add the star anise. Pour water into pan to get all the spices, add salt and pour over lamb. Cover and bake at 325 degrees F until meat is cooked, 1 hour to 1 hour 15.

Makes 4 to 6 servings

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