1 tbsp. salad oil
2 lbs. boneless lean lamb, cut into 2 inch cubes
1 sm. or med. onion
1 tsp. ground coriander
1 stick cinnamon
1/2 tsp. black pepper
1/4 tsp. ground ginger
2 c. water
2 beef bouillon cubes
1 (6 oz.) pkg. dried apricots
1/2 lemon, thinly sliced
1/4 c. mild honey
1 to 2 tbsp. toasted sesame seeds

Pour oil into 4 quart Dutch oven or heavy pan. Add meat, onion, coriander, cinnamon, pepper, ginger, water and bouillon cubes. Bring to boiling, cover and reduce heat - simmer for 45 minutes. Uncover and cook 30 minutes more until lamb is tender.

Add apricots, lemon slices and honey. Stir in gently and cook until fruit is tender, but still holds its shape. Remove meat and fruit with a slotted spoon to a heat proof platter and keep warm at 200 degrees. Increase heat under juices and boil until thickened. Pour over meat, top with seeds and serve. Good with rice and green salad. Serves: 4 to 5.