Lamb & apricot stew

Lamb & apricot stew

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(32 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 2

A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
447
protein
32g
carbs
19g
fat
28g
saturates
10g
fibre
4g
sugar
15g
salt
0.69g

Ingredients

  • 2 tbsp olive oil
  • 250g stewing lamb pieces
  • 1 onion, thinly sliced
  • 1 garlic clove, chopped
  • 1 tbsp chopped ginger
  • 2 tsp ras-el-hanout, Berber or other Middle Eastern spice mix
  • 1 tbsp tomato purée
  • 5 soft dried apricots, halved
  • 300ml vegetable or chicken stock
  • cooked couscous, mint or coriander leaves, and lemon wedges, to serve

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Method

In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.

Recipe from Good Food magazine, December 2011

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Comments

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sara.smyth@sky.com's picture
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Love this I make with cooked leftover leg of lamb

zoesmum025's picture
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This is gorgeous. The only thing I added was an onion. Purely force of habit! Oh, and more apricots simply because they're my fave dried fruit. I found the ingredients for the ras el hanout online as the chances of getting it ready made in rural ROI are almost nil!

leels's picture
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This is absolutely the best Moroccan style dish I have ever made. Absolutely delicious, with the most warming and complex flavours coming from the Ras el hanout. I made it on the hob in a cast iron casserole (with a few extra apricots, as I love them), but then put it into the oven to cook for longer and more slowly. It needed a bit of topping up with liquid, but it made the lamb really tender, as well as giving the spice more time to infuse the dish. I've made it many times now...definitely a five star recipe.

zoesmum025's picture
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Delicious dish! I used a bit more lamb simply because I had a larger pack. I also put in a couple more apricots. I found a website that gave the ingredients for the ras-el-hanout spice mix. Definitely a keeper!

SF's picture
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Lovely!

SilverIcing91's picture
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Very tasty, will definitely make again.

Jojamad's picture

Tastes more elaborate than it is! We love it!

catz26's picture
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Delicious, rich awesome lamb. Did not have any middle eastern spice mix so used mutton spice mix instead. Still the lamb was very delicious. Will definately recommend this to all!

HanVonWolf's picture

Cannot recommend this recipe enough! Tastes just as, if not more tasty, than a traditional tagine which would take hours. Couldn't find any ras-el-hanout so just used a combination if whatever spices we had: paprika, cumin, mixed spice & nutmeg & it still tasted great. Will definitely make again! 5*

wifey2709's picture

Rich, warm and tasty. I used lamb ribs. Will be making for visitors.

lisaann612's picture

Absolutely scrumptious! I made mine in a slow cooker and as I didn't have any fresh ginger, I used one teaspoon of ground ginger instead. I left it on low all day and the lamb was so tender, it melted in the mouth. The apricots give it a sweet taste, whilst the spices make it slightly hot. Great combination. Served it with rice, but maybe next time will try giant cous-cous.

Jojamad's picture

A newly established family favourite!

gillbh's picture

Used ras-el-hanout spice which I havent tried before. I dont know if that made the difference, but it was the tastiest tagine I have eaten - as well as one of the simplest to make. I put a lot of vegetables into the couscous and it was a delicious complete meal.

kfurber's picture
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Was very surprised how much I enjoyed this! I worried the lamb would not be tender so put it in a casserole in the over for 45 mins to make sure and then reduced the sauce to the desired consistency on the stove afterwards. Really lovely - will be sure to make again.

melledoux's picture
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easy and yummy, will make it again.

sueellis's picture
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I have made this several times now, sometimes with lamb and sometimes with lamb meatballs. I usually do it in the oven and add a bag of baby spinach about half an hour from the end of cooking time to up the veg content. Easy but very tasty.

gemini259's picture
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Fantastic in the slow cooker - just over three hours to tendorise the lamb. A great low-cost family meal, the kids loved it!

strongmansj's picture
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made as per the recipe except for adding some lemon zest and it was yum! wouldn't change anything else

suegriff26's picture
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Yum, quick and easy. Needed to put a bit more water in towards the end of cooking as was starting to get dry

lizfbrown's picture
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Simple, quick and delicious. Used garam masala which worked well.

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