Fruity Moroccan Lamb – We Love God!

Procrastination, the thief of time, is one of the devil’s most potent weapons for defrauding us of eternal heritage. The habit of “putting off” is fatal to spiritual leadership. Its power resides in our natural reluctance to come to grips with important decisions. Making decisions, and acting on them, always requires moral energy. But the passing of time never makes action easier; quite the opposite. Most decisions are more difficult a day later, and you may also lose an advantage by such delay. The nettle will never be easier to grasp than now.

Oswald Sanders

CATEGORY	CUISINE	TAG	YIELD
Meats	Moroccan	Jude1	4	Servings

INGREDIENTS

2	t	Ground cumin
1/4	t	Ground cloves
1	t	Ground coriander
1	t	Dried thyme
2		Garlic cloves, crushed
1/2	c	Orange juice
3/4	c	Dried apricots, cut into
		halves
1/2	c	Raisins
1/2	c	Sherry
1		MAGGI Apricot Sauce Mix
1	t	MAGGI Onion Stock Powder
1/2	c	Boiling water
700	g	Lamb leg steaks, cut into 2
		cm cubes

INSTRUCTIONS

Combine all the marinade ingredients in a plastic bag.  Add the lamb
and mix well.  Remove the air and seal the bag with a twist tie.
Refrigerate for 3  hours.  While the meat is marinating, prepare the
dried fruit. Place the  apricots and raisins in a bowl. Add the sherry
and stand for 3 hours.  Place the lamb and marinade in a casserole
dish. Add the dried fruit  and any remaining sherry.  Place the sauce
mix and stock powder in a bowl. Add the boiling water  and whisk until
smooth.  Pour over the meat mixture and stir thoroughly. Cover the
casserole.  Cook in a preheated oven, 170 C for 11/4-11/2 hours or
until the lamb  is tender. Serve with rice.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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