Moroccan Lamb (or Chicken)
Yield: serves 3 or 4 depending on appetite
Time: 2 hours

2 Tbsp veg oil
1 inch stick cinnamon
1 whole dry chilli
1 inch piece ginger, chopped finely
1 tsp ea. crushed cumin & coriander seed
2 lb of skinless chicken thighs (or boneless lamb, in 1 inch cubes)
1.Heat oil, add cinnamon, chilli, ginger, cumin and coriander and stir until chilli is blackened. Add meat and brown on all sides. set aside.
2.Add onion and garlic to pot and sauté til soft and lightly coloured.
3.Return meat to casserole, add water and salt. Cover and simmer over gentle heat for 45 minutes.
4.Add the apricots, prunes, lemon rind, lemon juice and honey and stir well to mix. Cover and simmer for one hour more until fruit is very soft.
5.Serve straight from the casserole on steamed couscous. (also good with rice)

Note: It's easy and exotic. Great for guests though it pays to make sure of problems with lamb or strong spicing beforehand. We had this dish at a Moroccan restaurant in Amsterdam, when we got home I looked on the internet to find it and it has become a family favorite even Samuel CU

Source: Adapted from A Culinary Guide to Herbs, Spices and Flavourings by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson, Octopus Books © 1984