Moroccan Lamb Chops And Prunes      
Posted by: Bev Mon, 12 Apr 2004, at 3:09 p.m.


Fresh cilantro and ginger root are essential to the authenticity of this aromatic North African entree.

Ingredients:
1 medium onion, finely chopped
1 tbs. olive oil
4 shoulder Iamb chops
salt and pepper to taste
1-1/2 tsp. freshly shaved ginger
1/2 tsp. ground cumin
2 cloves garlic, minced
1 cinnamon stick
1 tbs. chopped cilantro
1 cup pitted prunes
2 tbs. honey
1-1/2 tbs. lime juice
2 tbs. toasted sesame seed

Directions:
Using a large frying pan, saute onion in olive oil until limp. Push to sides of pan. Brown chops well on both sides. Season with salt and pepper. Add ginger, cumin, garlic and cinnamon. Saute 1 minute. Transfer to crockery pot. Rinse pan with 2 tablespoons water to loosen drippings. Add to pot. Scatter cilantro and prunes over Iamb chops. Cover. Cook on low (200°) 6 hours. Stir in honey and lime juice. Heat to serving temperature. Sprinkle with sesame seeds. Makes 4 servings.