Moroccan lamb with apricots, almonds & mint

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1. Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
2. Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
3. Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.

441 kcalories, protein 34g, carbohydrate 23g, fat 24 g, saturated fat 6g, fibre 0g, salt 0 g

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• greenlung

  02 November 2007

  greenlung rated and commented on this recipe

  

  I left out the mint and I also cooked it in a low oven for approx 2 hours. The lamb just melted in the mouth and surprisingly my children loved it and especially the moroccan flavours. One to repeat especially easy.

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• Narlene

  07 November 2007

  Narlene rated and commented on this recipe

  

  Lovely hearty dish for winter.

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• CMA

  10 December 2007

  CMA rated and commented on this recipe

  

  Perfect for a winter dinner - I served with couscous. Lamb was really tender, delicious.

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• Lorraine

  11 December 2007

  Lorraine commented on this recipe

  Absolutely delicious, now made this countless times and a firm favourite with everyone. I findd it even more succulent (if that's possible) in a slow cooker.

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• Viv

  27 January 2008

  Viv rated and commented on this recipe

  

  Yummy! Everybody loved this delicious dish. Easy to make, great mixture of flavours.

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• HoneyMustard

  06 February 2008

  HoneyMustard rated and commented on this recipe

  

  This has become one of my firm favourites. Love the combination of flavours. I do it long and slow in the simmering oven of the Aga and it's wonderful.

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• Bar Lodge

  08 February 2008

  Bar Lodge commented on this recipe

  Simply..yum, yum,yum

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• Healthy

  12 February 2008

  Healthy rated and commented on this recipe

  

  Made this dish for a family party - everyone raved about it. Delicious!

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• Nenoir

  17 February 2008

  Nenoir rated and commented on this recipe

  

  This was very tasty, although perhaps a little sweet. Effortless to make!

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• Daniela

  21 March 2008

  Daniela rated and commented on this recipe

  

  I found this very easy mo make, smell was mouth watering but it tasted a bit too sweet. Lamb was just delicious. Will make it again, but will put in less apricots and leave the honey out as in my opinion it doesn't need it. Great with cous cous.

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• Helen

  01 May 2008

  Helen commented on this recipe

  This was lovely, the apricots made it just perfect.

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• Ian Cole

  21 May 2008

  Ian Cole rated and commented on this recipe

  

  Great dish easy to make would half the zest & juice next time a bit to sweet

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• Jo

  29 June 2008

  Jo rated and commented on this recipe

  

  Made this for a family 'do' - everyone absolutely loved it - even my brother who detests any form of dried fruit ate the lot! Will DEFINITELY make it again.

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• lbherts

  03 September 2008

  lbherts commented on this recipe

  I used this recipe recently but slow cooked the lamb and it was delicious, definitely one to use again

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• Becca

  13 September 2008

  Becca rated and commented on this recipe

  

  Excellent, easy and tasty.

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• sues cafe

  25 September 2008

  sues cafe rated and commented on this recipe

  

  Yet another winner..any recipe that becomes a family favorite is Number One in my book. All the better I can put it all together the day before!! If the kids love it and the hubby loves it then I'm happy...so long as I love the meal too, of course. Yes,loved it!!

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• jackie

  13 December 2008

  jackie rated and commented on this recipe

  

  This was so tasty,cooked really slow, Great dish to just leave in the oven,opps i forgot to put the almonds in and i used mint out of the jar !!!!!!!!!!! but it was still really nice . i will be making it again .

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• foodiegirl

  17 December 2008

  foodiegirl rated and commented on this recipe

  

  This was lovely with cous cous. I had to substitute the fresh mint with dried because the supermarket had run out, but it was still very tasty. I will definately be making this again.

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Ingredients

• 2 tbsp olive oil
• 550g lean lamb , cubed
• 1 onion , chopped
• 2 garlic cloves , crushed
• 700ml lamb or chicken stock
• grated zest and juice 1 orange
• 1 cinnamon stick
• 1 tsp clear honey
• 175g ready-to-eat dried apricots
• 3 tbsp chopped fresh mint
• 25g ground almonds
• 25g toasted flaked almonds
• steamed broccoli and couscous , to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 2 hrs

Ingredients

• 2 tbsp olive oil
• 550g lean lamb , cubed
• 1 onion , chopped
• 2 garlic cloves , crushed
• 700ml lamb or chicken stock
• grated zest and juice 1 orange
• 1 cinnamon stick
• 1 tsp clear honey
• 175g ready-to-eat dried apricots
• 3 tbsp chopped fresh mint
• 25g ground almonds
• 25g toasted flaked almonds
• steamed broccoli and couscous , to serve

441 kcalories, protein 34g, carbohydrate 23g, fat 24 g, saturated fat 6g, fibre 0g, salt 0 g

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