2 pounds lamb shoulder or leg, cut into 1 inch cubes
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons oil
2 large onions, chopped
4 garlic cloves, finely chopped
2 celery stalks, finely chopped
1 inch ginger finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
3 ½ cups of diced tomatoes
1 cup chicken stock
4 strips orange peel
2 cinnamon sticks
20 dried apricots
1 cup of chopped coriander
mint leaves, to garnish
Place the lamb in a bowl and season with 1 tablespoon oil, salt and pepper. Marinate for 15 minutes.
In the meantime, place the remainder of the oil a large fry pan over medium heat, and sauté the onions, celery, garlic, ginger for about 5 minutes till soft. Add in the spices and continue to cook for about 3 minutes. Remove from pan.
In the same pan, add the lamb in batches and brown. Transfer to a heavy Dutch oven or a heavy pot with a lid.
Add the tomatoes, orange peel, cinnamon sticks and apricots to the lamb. Bring to a boil. Then add in the vegetable mixture, mix thoroughly.
Reduce to a simmer, and cook for about 1 hour till lamb is tender. Stir in the coriander.
Serve with mint leaves as a garnish.