One of the wonderful things about Israel is amazing fusion of international cuisines that the ingathering of Jews from across the globe has caused.
The traditional Mediterranean cuisine is remarkably varied and scrumptious. One of our favorite variations is that of Moroccan Jewry, which can range from savory to Vesuvian hot to light and sweet.
Usually served with warm pitas, the obligatory hummus, olives, and often baked sweet potatoes, this delicious lamb recipe will bring the Maghreb to your Shabbat table and a smile to your resting lips.
- 4 pounds lamb, cubed
- 2 onions diced
- 3 cloves garlic, whole or minced
- 1 pound mushroom, sliced
- 2/3 cup apricot preserved
- 1 cup dry red wine
- ½ cup water
- ¼ tsp. Pepper
- 2 bay leaves
Preheat oven to 350.
Place vegetables, apricot preserves, liquid, and seasoning into a medium bowl. Mix until combined. Place meat in roasting pan and pour apricot mixture over it. Bake covered for 2 to 2 ½ hours.
Check meat during baking and stir occasionally to ensure the flavor of juice is well absorbed. When done, remove from oven and allow to cool. Refrigerate for a few hours or overnight.
Preheat oven to 300. Return meat to sauce and reheat for 30 minutes. Serve hot!