Moroccan lamb with apricots, almonds & mint

Moroccan lamb with apricots, almonds & mint

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(105 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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vcpretorius's picture
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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
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Perfect for a winter dinner - I served with couscous. Lamb was really tender, delicious.

narliegirl's picture
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Lovely hearty dish for winter.

greenlung's picture
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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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