Lamb & apricot stew

Lamb & apricot stew

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(38 ratings)

Prep: 10 mins Cook: 35 mins


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

  • Freezable

Nutrition: per serving

  • kcal447
  • fat28g
  • saturates10g
  • carbs19g
  • sugars15g
  • fibre4g
  • protein32g
  • salt0.69g
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  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g stewing lamb pieces



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • 1 tbsp chopped ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp ras-el-hanout, Berber or other Middle Eastern spice mix
  • 1 tbsp tomato purée
  • 5 soft dried apricot, halved



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 300ml vegetable or chicken stock
  • cooked couscous, mint or coriander leaves, and lemon wedges, to serve



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…


  1. 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.

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Comments, questions and tips

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Comments (43)

rachel_k's picture

I loved this, as did my boyfriend - he was very impressed! I make it in a casserole dish and let it simmer very slowly for at least an hour, as opposed to the 25 minutes stated, to make it really tender. The second time I made it I couldn't get a hold of lamb so made it with beef instead - still very, very nice. I usually have it with couscous and flatbread or pitta.

Cider Dave's picture

Didn't have any ras-el-hanout or apricots so substituted half a jar of Marmite and some rancid pork scratchings I found under the sofa.

Can't say I was overly impressed with the dish and I won't be making it again.

CarrieAnn07's picture

We enjoyed this 'stew', I would make it again, but with a few alterations. The res-el-hanout I bought already included some ginger, so I would cut the amount of fresh ginger or reduce the amount of res-el-hanout. I also added a Knorr lamb cube and cooked it on a low setting in the oven for a couple of hours. It was very spicy and would benefit from some cooling yoghurt.

jodi118's picture

really tasty dish, lots of flavour and the apricot gives it a nice sweetness, the only thing I changed was I cooked on hob to brown meat and onions etc, then moved into the oven for just under 2 hours, the lamb was so tender...beautiful!!!

Tinkle's picture

Love this I make with cooked leftover leg of lamb

zoesmum025's picture

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

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

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!

SilverIcing91's picture

Very tasty, will definitely make again.

Jojamad's picture

Tastes more elaborate than it is! We love it!

catz26's picture

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

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

easy and yummy, will make it again.

sueellis's picture

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.


Questions (2)

sarahaw's picture

Do you need to reduce the amount of liquid to cook this in slow cooker?


goodfoodteam's picture

Yes, we'd suggest reducing the liquid by 1/3 if cooking in a slow cooker.

Tips (1)

charlie49's picture

For those unable to find the Ras El Hanout, I found it in our local Waitrose. They do their own version as well as selling it in the Bart Blends spice/herb section. I bought the Bart version, the recipe was absolutely delicious, can recommend to those who like their food spicy. I quadrupled the quantities (except the liquid) using l kilo of lamb, freezing the leftovers for another day.

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