Moroccan Honey Lamb

I first tasted this fabulous dish at Mamounia's in San Francisco (since burned down, sadly). It was a magical restaurant experience, with the decorative setting, the handsome waiters in native costume, ceremonial (and practical) hand bathing in scented rose water, and the marvelous and unusual dishes to be scooped up with the fingers, or on chunks of wonderful bread, and shared about over the low tables.

I don't know their recipe, but this is very similar, and exquisitely delicious. For a masterpiece dinner, serve this with Cashew Curry Soup and a mixed green salad with a tart, lemony dressing. Finish with fragrant mint tea, as they did at Mamounia, and a bunch of cool, refreshing green grapes. Or serve coffee, and a creamy mousse, if you have room for it.

Ingredients:
3 lbs. lamb steak, cubed
3 tablespoons butter
1 1/2 cups water
1 cup honey
1 cinnamon stick
1 cup whole almonds, raw or blanched
3/4 lb. dried apricots
Peel of 1 lemon, slivered
Juice of 1 or 2 lemons

Melt the butter in a heavy casserole. Portion the cubed lamb into thirds or quarters for browning. Add each portion, turning the cubes about in the butter and transferring them to a plate when nicely browned. Set aside.

In the pot, combine the water, the honey, the cinnamon stick and the slivered lemon peel. Be sure to use only the yellow part of the lemon, not the bitter white pith. Add the almonds also, and bring the mixture to a boil, stirring to prevent burning. Reduce the heat, and add the lamb. Cover the pot, and simmer for 1 hour. Add the apricots, and the lemon juice, and simmer for another 10 minutes, until the almonds, lamb and apricots are tender. 

Serves 4.