Moroccan lamb with apricots, almonds & mint

Moroccan lamb with apricots, almonds & mint

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(103 ratings)

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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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karoboo's picture

Super succulent and delicious.

Chopped the apricots into quarters and squeezed a little of the lemon zest in to make it not too sweet.

Best tagine recipe.

hayleyjj's picture
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Great! This is the first recipe I tried from this website and have made it several times now as it was such a hit!

mrs_counsell's picture
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Lovely recipe but quite heavy

peskypeeza's picture
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We really enjoyed this recipe and served it with spinach couscous for a bit of a different meal.

I made a big batch in my slow cooker and so bought stewing lamb. LOads of it got cut off as really fatty, so I added a 400g can of chickpeas to up the protein. I also didn't have any fresh mint so used mint sauce instead.

We froze half, so the second time round I did some tweaking. I chopped up the apricots and added some dried mint. I also added a pinch of chilli flakes which really lifted the dish.

e_j_c_2000's picture
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Really, really good! Just the right combination of flavours. I would agree with other posters who suggested cutting the apricots up into small pieces, but it's just a matter of personal preference. I'll definitely make this again.

klipkins's picture
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Made this recipe last night for my husband Peter, he absolutely loved it. Added a few more ingredients, a dash of Tabasco , dash of worcester sauce and 2 table spoons of tomato paste. Wonderful. Used a decent cut of lamb with some chops. Also only cooked for an hour rather than the specified 2 hours. The dish was superb and tender. Will definitely do this one for a dinner party.
Pauline stokes

sophia76's picture
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I have made this recipe twice in the last week and it was truely delicious. The lamb was beautifully tender and the combination of the fresh mint, almonds and apricots made it an interesting dish to make and share. I didn't use quite as many apricots as the recipe suggested as it would have been too sweet. I served the dish with cous cous and purple sprouted broccoli stir fried in olive oil, lemon and garlic. A definite favourite that I am looking forward to making again!

kategoudy's picture
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This lamb stew is first class! Easy to make and when prepared ahead it makes a stressless dinner for entertaining that tastes pretty special.
I made it the night before and simply reheated on the hob the next day. It wasn't too sweet as others have suggested. The sauce was a little watery so I added more ground almonds and used 2 x 500g packs of diced lamb which was enough for four - definitely don't think 550g would have been enough! Served with couscous and steamed green veg along with leftover sauce in a gravy boat for everyone to help themselves - amazing!!

Miss sunshine's picture

We thought this tasted gorgeous. Really easy to make. Great flavours. Was a little too sweet for us, so next time will put a little less honey in. Tasted even better the following day. :-)

provene's picture
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Lovely. Used some left over leg of lamb from Sunday, so didn't do the first part and didn't cook for quite so long and it was delicious. All the family enjoyed it. Didn't find it too sweet. The cinnamon adds a lovely flavour. Did give it 10 minutes on the hob without a lid just to thicken the sauce off a bit more, but overall a very nice dish and a pleasant change from Shepherds Pie as a use for leftover lamb.

antonialt's picture
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The taste was great, but too sweet. I will try it again definitely, but with less honey and apricots.

liina587's picture
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Absolutely delicious. Didn't change a thing and loved it.

bendji's picture
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Absolutely delicious! My other half raved about it, and I'll definitely make it again for entertaining. Added a teaspoon of cumin and a little extra ground almond, both of which balanced out the sweetness nicely. Simple and delicious!

whits100's picture
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My favourite recipe! So easy to do & tastes delicious, I've made this a few times now and it has never disappointed. Certainly what I would cook for entertaining.

redros's picture
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A firm favourite. I found it a bit too sweet with the orange, so have substituted a tablespoon of lemon juice and found this also works well.

gregfroome's picture
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Very good recipe - not much work once it's all bubbling away. Doubt these quantities would serve four though...

vrog's picture
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Fabulous flavours - doubled up and done for a family party with a separate veggie on (chick peas) cooked alongside.

vrog's picture
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Fabulous flavours - doubled up and done for a family party with a separate veggie on (chick peas) cooked alongside.

drfabio's picture
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One of our favourites. Really delicious!

sallymoonbeam's picture
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I made this for friends at the weekend. I decided to add a tin of chickpeas and it went down really well - not a drop left! Easy to make ahead of time and making couscous to go with it is a doddle.

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