Sliced Lamb In Apricot Mushroom Sauce

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. You may want to mix it so that the flavor of juice gets 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 warm.

Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications

The content on this page is copyrighted by the author, publisher and/or Chabad.org, and is produced by Chabad.org. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with the copyright policy.

E-mail

Sort By:

NewestOldest

September 16, 2012

apricot preserved answer

In U.S. recipes, we write fractions with a /. So, 2/3 cup means two-thirds volume of an 8 oz measuring cup. Apricot preserves is similar to apricot jam, which is sweeter than just adding dried apricots.

Anonymous
Oak Park, california
chabadconejo.com

September 13, 2012

Morocco has MILES of sea coast

It also has mountainous regions, and there are desert regions which people seem to believe make up the entire country. This would be like saying that the entire US is full of huge canyons (like Grand Canyon), or all of England is just like Sheffield, or every bit of Australia looks like Uhuru, etc. Mushrooms in Morocco - YOU BET!

Elzbet
Santa Fe, NM

September 12, 2012

Take out the meat?

The recipe says (in the last paragraph) to "return the meat to the sauce". But when do you REMOVE the meat from the sauce? Maybe it doesn't matter?

Rachel
Alaska

September 11, 2012

apricot preserved

Does "apricot preserves" mean apricot jam or dried apricots? And I presume 2/3 cup means two thirds of a cup, not 2 or 3 cups. Could someone please clarify these points. Thank you.

Anonymous
london, england

September 11, 2012

Sounds lovely!

If I can make the journey to the nearest kosher market in time, and they have lamb, I will definitely try this for my family!

Anonymous
Lincoln, England

September 9, 2012

Really?

I am simply trying to find some delicious dishes to include for my Rosh Hashanah meal and it does not matter to me who writes/posts the recipes and where they come from. I would like to read comments about how others enjoyed the dish and what they did to add/change it based on their preferences. How this became a discussion about mushrooms and who has a 'right' to include them is really petty and disappointing.

Stephanie
tampa, fl

January 25, 2012

Delicious!

I tried this and it was delicious. it served about 6 of us but we are good eaters

Anonymous
Washington, DC

September 28, 2011

Mushrooms

Mushrooms grow in warm moist dark places which are plenty in cities like Rabbat marakesh Cazablanka by water, add french colonialism for few centuries and voila you have mushrooms in morrocan cooking to all you geo culinary "experts"

asher Sharon
Milwaukee, Wisconsin

September 9, 2010

servings

Should serve from 8-10 people

Kirk
Cumming, Ga.

September 8, 2010

Be Careful

I am Isreali/Spanish and like my Rabbi taught me, slander comes in many forms, and to slander one's food is to spread unnecessary gossip. Stop being critics and especially during the High Holidays. 3 things we should do: Remember, enjoy, eat. Happy holidays,

Yael Switz
San Francisco, California

Show all comments