Moroccan lamb with apricots, almonds & mint

Moroccan lamb with apricots, almonds & mint

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(107 ratings)

By

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Cooking time

Prep: 2 hrs

Skill level

Moderately easy

Servings

Serves 4

This hearty and healthy stew is perfect to share with your friends and family

Nutrition and extra info

Nutrition info

Nutrition

kcalories
441
protein
34g
carbs
23g
fat
24g
saturates
6g
fibre
0g
sugar
0g
salt
0g

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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Method

  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.

Recipe from Good Food magazine, May 2002

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Comments

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william127's picture
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Was a nice change, but a bit too sweet, I did fried rice with it,which went well. Might add a bit of spice next time!

-tinks's picture
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So good - served with spiced couscous. Friends loved it.

lemongin's picture
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Really very good, cook, have a glass and enjoy an excellent evening with this dish.

pinkice's picture

This dish is a little sweet. The next time I make it I think I'll leave out the honey. I may also try it in the slow cooker as 'suzywoozy' did. Try serving it with home-made chapatis.

susanmarymiller's picture
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Gorgeous flavours. Chopped the apricots up small so made a lovely smoothish sauce. Cooked in slow cooker. Toasted almonds and mint as garnish added extra dimension and worth the effort. Served with mashed potato and tender stem broccoli.

susanmarymiller's picture
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Gorgeous flavours. Chopped the apricots up small so made a lovely sauce. Cooked lamb in slow cooker so meat beautifully tender. Toasted almonds/mint as garnish added an extra dimension and worth the effort. Will make it again.

helenb83's picture
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Made this last night, would agree with others that the amount of lamb is not enough. I made it with 800g of lamb shoulder and cut the fat off and was only enough for 4. Despite it not being very colourful it was very tasty and I will probably make again.

beverleybrindle's picture

Used lemon rice and fresh crusty bread and it was yummy

laurasimone's picture
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I've made this recipe at least ten times as I love it so much. Its easy to make and tastes perfect as is served with some jeweled cous cous.

naomidommett's picture
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Made this yesterday, turned out lovely!! I did add a few things as I wanted lots of flavour, so looked at other moroccan lamb recipes and added cumin seeds, chilli and a few coriander leaves. Going to slow-cook it in the oven next time, for extra-tender lamb!

aleksandrar's picture
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Sooooo delicious! One small tip: reduce the juice and zest by half, it's too acidic otherwise. Everyone loved it and it's super easy to make. Way to go BBC Good Food!

fairystoryteller's picture
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Made double to serve 6 when my Aunt and Uncle came to stay. None left by the end of the evening! The mint was a lovely change from coriander (more usual in tagine type dishes?). Used boned shoulder of lamb, really well trimmed of fat - lovely and tender. Served it with an aromatic rice recipe I've been using for years from Mary Berry using basmati rice and warm spices such as cardamom, nutmeg and cinnamon. Served it with a crisp green salad. Delicious - I will be making this one again!

misefhein's picture
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Amazing!

rachelchamberlain14's picture
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Meh this recipe was okay! i would def recommend not using much orange as all you can taste is orange and it turns quite bitter through cooking...to balance it out the fresh mint was the biggest life saver, as wel as the ground almonds and apricots so i added a few extra to make it taste less orangey...i also used the ras-el-hanout morrocan spice to give it a little more oomph and less sweetness...in the end we enjoyed it so i will make again but with the changes

claire73walking's picture
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This tasted delicious but it was too watery so I will use less stock next time I served it with couscous, cucumber yoghurt dip and flat bread

laurasimone's picture
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Forgot to rate!

laurasimone's picture
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I've made this many times, its amazing.

kazza690's picture
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sorry rated wrong dish,have already rated this one

kazza690's picture
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No doubt one of the best dishes i've made off here

kazza690's picture
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Too sweet and watery,reduce the stock,orange juice and apricots and may be ok

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