Serving the Guest: A Sufi Cookbook
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If two people come together to offer you an invitation, accept from your closest neighbor; but if one comes before the other, accept the invitation of the one who comes first.
Moroccan Lamb & Apricot Stew
Soaking: Overnight
Total second-day time: 1-¾hours
2 cups dried apricots
5 lbs. boneless lamb
3 cups water
2 tbsp. garlic
3 cups, sliced onions
1 tsp. turmeric
1 tsp. ground coriander
1 tsp. ground cumin
½ tsp. ground ginger
2 tsp. salt
1 tsp. pepper
1 tsp. cayenne pepper
¼ cup lemon juice

Cover the apricots with warm water and let soak overnight. Drain and reserve the water.

Put the lamb into a large pot and cover it with 3 cups of water and the reserved apricot water. Bring to a boil over medium heat, skim off the foam that rises to the top, and add the garlic, onions and spices. Simmer for an hour, then add the apricots and simmer for another half hour, until the meat is very tender. Pour in the lemon juice, stir, and cook for another 5 minutes. Serve hot with rice or couscous, and bread.