Moroccan lamb with apricots, almonds & mint

Moroccan lamb with apricots, almonds & mint

  • 1
  • 2
  • 3
  • 4
  • 5
(105 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
vrog's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

drfabio's picture
  • 1
  • 2
  • 3
  • 4
  • 5

One of our favourites. Really delicious!

sallymoonbeam's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

eastendlass's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just made this for the first time...and it was GORGEOUS! very very eay to make, the only changes I made were to add more onion, and also to add some harissa to give it a bit of a kick as that's what we like.

Yum!

bethocallaghan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very yum. Doesn't need quite so much stock though - I would say only 500ml.

fostermoss's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious!!

jencakes2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Forgot to do star rating.........

jencakes2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely, No left overs! With the fruity taste - kids would like it too.
Not keen on big pieces of apricots - so def will chop those up into quarters next time. Def will do again.

vcrovato's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really tasty dish! I followed other reviewers' suggestions and choped the apricots rather than keeping them whole, and I found it was still very sweet. Maybe next time I will use less orange juice or less zest. I have cooked it slow on the hob (as per recipe) but found that the stock needed a bit of refill about every 20 mins. It came out very creamy (I must admit, I used more ground almonds than suggested!) and the toasted almonds on top added a really nice crunch. Will definitely cook again

krissydorset's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious. Served with couscous, spinach and rings of sweet potato. Used neck fillet of lamb and only half the stock stated in recipe.

kasherd's picture

This recipe is so easy to make and extremely tasty. If you do not like things sweet then I suggest you reduce the amount of honey.

cjsansom's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Melt-in-the-mouth lamb and delicious flavours. I did, however, find the sauce too watery and would reduce the quantity to perhaps 500ml. Served with spiced coucous (from GF site).

ursularose's picture

Sounds lovely - when I cook Moroccon I use a lot of ground almonds and crushed figs - this gives a rich sauce.

tolkein's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So easy and absolutely delicious

tolkein's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So easy and absolutely delicious

daveyandgina's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is delicous, cooked the lamb for a little longer before adding the apricots to make it extra tender. Threw together some cous cous, lemon and coriander which made a nice combo.

lisaw68's picture

Really simple to make and delicious. After reading the reviews, I did not add all the apricots and chopped them up quite small which I'm glad I did, otherwise I think the dish may have been too sweet as many of you have discovered. The lamb was lovely and tender. Will definitely be making this again. Give it a go.

sarahbroon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious, made it the day before and the flavours had really developed overnight. My guests asked for the recipe - praise indeed. And my first time slow cooking lamb - this will become a regular in our house!

jochen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

loved it!! very easy to make and absolutely tasty!

nancyburton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for my Mum arriving to stay from France. It was ideal becuase I could leave ot to cook while I did the airport run! Fabulous recipe - dead simple, and everyone from kids to granny loved it.

Pages

Questions

Tips