Anyone have a recipe for Lamb Stew with Apricots?

I'm looking for something similar to the stew i get at my favorite Middle Eastern restaurant. Any ideas would helpAnyone have a recipe for Lamb Stew with Apricots?
Moroccan Lamb Stew





ingredients


鈥?1/2 teaspoon cumin seeds


鈥?1 tablespoon coriander seeds


鈥?1 teaspoon fennel seeds


鈥?3-4 small dried chillies


鈥?a small bunch of fresh rosemary, leaves picked and finely chopped


鈥?2 thumb-sized pieces of fresh ginger, peeled


鈥?sea salt and freshly ground black pepper


鈥?extra virgin olive oil


鈥?4 smallish neck fillets of lamb


鈥?4 sweet potatoes, peeled, cut into 2.5 cm/1 inch dice


鈥?2 red onions, peeled and roughly chopped


鈥?4 cloves of garlic, peeled and sliced


鈥?12 ripe plum tomatoes, each cut into 8 pieces


鈥?1 stick of cinnamon


鈥?2 bay leaves


鈥?a handful of dried apricots


鈥?285ml (陆 pint) boiling water


鈥?350g/12oz couscous


鈥?a little wine vinegar


鈥?1 large bunch of fresh coriander


鈥?4 tablespoons natural yoghurt





Preheat the oven to 190掳C/375掳F/gas 5. Pound up your cumin, coriander and fennel seeds with the dried chillies, rosemary, ginger and a pinch of salt and pepper, stirring in a couple of tablespoons of olive oil. Smear half of this marinade over your lamb before you plait it. Rub and massage it in, then put the meat to one side while you mix the rest of the marinade in a bowl with the sweet potatoes, onions and garlic.





Brown your 4 marinaded pieces of meat on both sides in a pan with a little olive oil. Add the sweet potato mixture to the pan and remove the lamb to the empty bowl while you fry your veg for about 4 minutes until the onions are slightly soft. Add your tomatoes, give the pan a shake and place the meat on top. Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven (I suggest you do this with the lid off to give it a little colour) for 1 hour 15 minutes. Now pour the boiling water over the couscous and allow it to be absorbed. Then fork the couscous through, season with salt, pepper, a lug of olive oil and a swig of wine vinegar, cover with tinfoil and place in the oven for 5 minutes to steam.





Roughly chop the fresh coriander and stir it through the stew just before serving. Divide between 4 plates with the couscous and spoon over a good dollop of natural yoghurtAnyone have a recipe for Lamb Stew with Apricots?
White lamb stew





INGREDIENTS





Lamb leg bones


driied apricots


200g white mirepoix


Bouquet garni


250ml chicken stock


Thyme


200g leg meat, cubed


100ml double cream


1 Savoy cabbage


250ml water


Salt and white pepper


50g unsalted butter


20g Morteaux sausage


20g Toulouse sausage


20g salami


20g Parma ham


50g shallots


1 clove garlic


5 baby carrots


5 baby leeks





METHOD





Blanch the leg bones, refresh and make a good-quality white lamb stock with the mirepoix, apricot bouquet garni, chicken stock and thyme. Slowly cook the leg meat in the stock until tender. Drain the meat and reserve. Reduce the sauce with the cream until thickened. Return the meat to the sauce and check the seasoning.





Blanch the green, outside leaves of the cabbage in seasoned boiling water. Julienne the rest of the cabbage and sweat in unsalted butter with a brunoiseof the sausages, Parma ham, shallots and garlic.





Check the seasoning and return to the lamb stew. Once cool make the cabbage balls using clingfilm. When set remove clingfilm and braise in the excess sauce.





Serve with a baby carrot and leek
BEST LAMB STEW





3 lbs. leg of lamb, cubed


3 onions, sliced thin


1 garlic clove, stuck with a toothpick (easy to remove)


3 c. chicken broth


1 box dried apricots, chopped


1/2 box prunes, chopped


Grated rind of 1 orange


1 orange, sectioned, membrane removed


2 tbsp. oil





Heat oil. Brown lamb cubes, a few at a time. Add onions, garlic and broth. Simmer (liquid barely moves for 45 minutes. Add dried fruit. Simmer 45 minutes. Add orange and rind. Thicken with 2 tablespoons cornstarch mixed with 2 tablespoons water. Serve over thick pasta.





JM
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