Wazza wrote:

>
> > Some of the recipes I found for the stew featured mint, but I'm sure
> > that the stew at the restaurant didn't have any.
> >
> Steve,
> can't help but think the chef would probably have made it up, but may have
> been inspired by Persian dishes. Also think Moroccan tajines, these
> sometimes use lamb with apricot, and so do Kashmiris, though they all
> originated in Persia.

I usually make a sort of curry sauce for leftover roast lamb and add some
chopped dried apricot to the dish. It is a great combination.