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Moroccan lamb with apricots, almonds & mint

Moroccan lamb with apricots, almonds & mint

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(113 ratings)

Prep: 2 hrs

Moderately easy

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

Nutrition and extra info

Nutrition

  • kcalories441
  • fat24g
  • saturates6g
  • carbs23g
  • sugars0g
  • fibre0g
  • protein34g
  • salt0g
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Ingredients

  • 2 tbsp 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

    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

    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

    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

    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

    koos-koos

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

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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.

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Comments (129)

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.

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

fostermoss's picture
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Absolutely delicious!!

jencakes2's picture
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Forgot to do star rating.........

jencakes2's picture
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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
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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
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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
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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
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So easy and absolutely delicious

tolkein's picture
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So easy and absolutely delicious

daveyandgina's picture
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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.

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