Moroccan lamb with apricots, almonds & mint

Moroccan lamb with apricots, almonds & mint

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(114 ratings)

Prep: 2 hrs

More effort

Serves 4
This hearty and healthy stew is perfect to share with your friends and family

Nutrition and extra info

Nutrition:

  • kcal441
  • fat24g
  • saturates6g
  • carbs23g
  • sugars0g
  • fibre0g
  • protein34g
  • salt0g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

  • 550g lean lamb, cubed
    Lamb

    Lamb

    laam

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

  • 1 onion, chopped
    Onion

    Onion

    un-yun

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

  • 2 garlic cloves, crushed
  • 700ml lamb or chicken stock
  • grated zest and juice 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 cinnamon stick
  • 1 tsp clear honey
  • 175g ready-to-eat dried apricots
  • 3 tbsp chopped fresh mint
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 25g ground almonds
  • 25g toasted flaked almonds
  • steamed broccoli and couscous, to serve
    Couscous

    Couscous

    koos-koos

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

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.

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Comments, questions and tips

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kyleekins
24th Mar, 2013
3.05
Agree with the comments above, this recipe is very easy and in that sense good for a dinner party. At the end I simmered it uncovered with a little cornflour in order to thicken the watery sauce. I'm not sure I would make it again though as I thought it lacked flavour aside from sweetness. I feel the spicing needs to be upped quite a lot in order to deliver on the flavour front. Maybe adding some cumin or ground coriander when browning off the meat and onions would help. Not sure.
jillider
9th Mar, 2013
I love this recipe but was a bit sweet for my taste too. I leave out the honey and reduce the amount of almonds which I chop too as others did. A great dish though and will have again and again.
jillider
9th Mar, 2013
I love this recipe but was a bit sweet for my taste too. I leave out the honey and reduce the amount of almonds which I chop too as others did. A great dish though and will have again and again.
frenchkitchen
10th Feb, 2013
4.05
Went down well with the family but I would leave out the apricots and honey next time as it was too sweet for our liking. Didn't have couscous or french bread, so had with plain rice which was OK. To be honest I prefer lamb hotpot to the Moroccan style.
monbon
8th Feb, 2013
5.05
I often make this after a night shift, I throw all the ingredients in the slow cooker, family love it.
pipsandy
31st Jan, 2013
5.05
Tastes fantastic
Frantic Flapjack
29th Jan, 2013
5.05
I made this as part of a Moroccan dinner for my mum's birthday. I did add a couple of spoons of harissa paste to give it a spice boost. Served with herby couscous and was well received.
william127
28th Jan, 2013
3.05
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
17th Jan, 2013
5.05
So good - served with spiced couscous. Friends loved it.
lemongin
13th Jan, 2013
5.05
Really very good, cook, have a glass and enjoy an excellent evening with this dish.

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