This was a truly fantastic recipe. It was unique and like a party on the tongue. DP doesn't like cilantro so I halved it, but it blended so perfectly that next time I will use the amount called for. I don't like raw onions and I was concerned that they would be undercooked, but, like the cilantro, they blended beautifully. I've done very little savory cooking involving fruit, but, in my opinion, the oranges segments were the star. They absorbed the flavor and were both sweet and spicy.
Next time I will cook the lamb in the sauce. My only complaint is that the lamb didn't absorb the great flavor of the sauce and so actually tasted a little boring in comparison.
I served this with an herbed white and wild rice and the "Orange-Glazed Carrots" that I also found on this site. The dishes went very well together and the plate was gorgeous. I would have been proud to serve it to guests. My only regret is that I didn't take a photo for everyone to see.
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