Moroccan Lamb with Apricots

1-1/2 lb lean lamb, cut in cubes
2 cloves garlic, crushed
5 T orange juice
4 T olive oil
1 T fresh cilantro leaves, chopped
1 T fresh mint leaves, chopped
1 t ground cumin
Pinch freshly grated nutmeg
1 onion, sliced
1/2 C dried apricots, just covered with water and soaked overnight
1/4 C chopped dates
2 C broth
Salt and pepper
Sesame seeds, to garnish

In a large, non-metal dish, marinate the lamb with the garlic, orange juice, 2 T olive oil, herbs, and spices. Leave in the refrigerator overnight.
Heat remaining oil in a dutch oven and saute the onion gently for about 5 minutes. Remove and reserve.
Drain the lamb, reserving the marinade. Brown the lamb in the pot and then stir in the reserved marinade, apricots and their liquid, dates, broth, onion, and salt and pepper. Bring just to a boil, then lower heat, cover, and simmer for about an hour until the lamb is tender. Towards the end of the cooking, uncover to allow the sauce to thicken.
Sprinkle with sesame seeds and serve with saffron or basmati rice.

This dish sometimes also includes eggplant.

Note about the apricots: Tunisian apricots are darker and firmer than the ones we usually see. The unsulfured kind, found in health food stores, is a good substitute.