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


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



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

  • 1 onion, chopped



    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



    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



    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



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


  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 (132)

iancole's picture

Great dish easy to make would half the zest & juice next time
a bit to sweet

helengilson's picture

This was lovely, the apricots made it just perfect.

danielasimpson's picture

I found this very easy mo make, smell was mouth watering but it tasted a bit too sweet. Lamb was just delicious. Will make it again, but will put in less apricots and leave the honey out as in my opinion it doesn't need it. Great with cous cous.

nenoir's picture

This was very tasty, although perhaps a little sweet. Effortless to make!

pookette's picture

Made this dish for a family party - everyone raved about it. Delicious!

barlodge's picture

Simply..yum, yum,yum

honeymustard's picture

This has become one of my firm favourites. Love the combination of flavours. I do it long and slow in the simmering oven of the Aga and it's wonderful.

vcdutoit's picture

Yummy! Everybody loved this delicious dish. Easy to make, great mixture of flavours.

lorraineperrons's picture

Absolutely delicious, now made this countless times and a firm favourite with everyone. I findd it even more succulent (if that's possible) in a slow cooker.

cma1965's picture

Perfect for a winter dinner - I served with couscous. Lamb was really tender, delicious.

narliegirl's picture

Lovely hearty dish for winter.

greenlung's picture

I left out the mint and I also cooked it in a low oven for approx 2 hours. The lamb just melted in the mouth and surprisingly my children loved it and especially the moroccan flavours. One to repeat especially easy.


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