Moroccan lamb with apricots, almonds & mint

Latest comments and suggestions

Results 101-120

• kazza690

  02 April 2012

  kazza690 commented on this recipe

  No doubt one of the best dishes i've made off here

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kazza690

  02 April 2012

  kazza690 commented on this recipe

  sorry rated wrong dish,have already rated this one

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• simoney

  03 April 2012

  simoney commented on this recipe

  I've made this many times, its amazing.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• simoney

  03 April 2012

  simoney rated and commented on this recipe

  

  Forgot to rate!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Clairewalking73

  05 April 2012

  Clairewalking73 rated and commented on this recipe

  

  This tasted delicious but it was too watery so I will use less stock next time I served it with couscous, cucumber yoghurt dip and flat bread

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• rachelchamberlain14

  03 May 2012

  rachelchamberlain14 rated and commented on this recipe

  

  Meh this recipe was okay! i would def recommend not using much orange as all you can taste is orange and it turns quite bitter through cooking...to balance it out the fresh mint was the biggest life saver, as wel as the ground almonds and apricots so i added a few extra to make it taste less orangey...i also used the ras-el-hanout morrocan spice to give it a little more oomph and less sweetness...in the end we enjoyed it so i will make again but with the changes

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• fay

  08 May 2012

  fay rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MiseFhein

  09 June 2012

  MiseFhein rated and commented on this recipe

  

  Amazing!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• fairystoryteller

  21 June 2012

  fairystoryteller rated and commented on this recipe

  

  Made double to serve 6 when my Aunt and Uncle came to stay. None left by the end of the evening! The mint was a lovely change from coriander (more usual in tagine type dishes?). Used boned shoulder of lamb, really well trimmed of fat - lovely and tender. Served it with an aromatic rice recipe I've been using for years from Mary Berry using basmati rice and warm spices such as cardamom, nutmeg and cinnamon. Served it with a crisp green salad. Delicious - I will be making this one again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Aleksandra

  03 September 2012

  Aleksandra commented on this recipe

  Sooooo delicious! One small tip: reduce the juice and zest by half, it's too acidic otherwise. Everyone loved it and it's super easy to make. Way to go BBC Good Food!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Aleksandra

  03 September 2012

  Aleksandra rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• NaomiClaire

  06 September 2012

  NaomiClaire rated and commented on this recipe

  

  Made this yesterday, turned out lovely!! I did add a few things as I wanted lots of flavour, so looked at other moroccan lamb recipes and added cumin seeds, chilli and a few coriander leaves. Going to slow-cook it in the oven next time, for extra-tender lamb!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• simoney

  17 September 2012

  simoney commented on this recipe

  I've made this recipe at least ten times as I love it so much. Its easy to make and tastes perfect as is served with some jeweled cous cous.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beverley

  08 November 2012

  Beverley commented on this recipe

  Used lemon rice and fresh crusty bread and it was yummy

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• helenb

  17 November 2012

  helenb rated and commented on this recipe

  

  Made this last night, would agree with others that the amount of lamb is not enough. I made it with 800g of lamb shoulder and cut the fat off and was only enough for 4. Despite it not being very colourful it was very tasty and I will probably make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• suzywoozy

  17 November 2012

  suzywoozy rated and commented on this recipe

  

  Gorgeous flavours. Chopped the apricots up small so made a lovely sauce. Cooked lamb in slow cooker so meat beautifully tender. Toasted almonds/mint as garnish added an extra dimension and worth the effort. Will make it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• suzywoozy

  17 November 2012

  suzywoozy commented on this recipe

  Gorgeous flavours. Chopped the apricots up small so made a lovely smoothish sauce. Cooked in slow cooker. Toasted almonds and mint as garnish added extra dimension and worth the effort. Served with mashed potato and tender stem broccoli.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pinkice

  11 December 2012

  pinkice commented on this recipe

  This dish is a little sweet. The next time I make it I think I'll leave out the honey. I may also try it in the slow cooker as 'suzywoozy' did. Try serving it with home-made chapatis.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LemonGin

  13 January 2013

  LemonGin rated and commented on this recipe

  

  Really very good, cook, have a glass and enjoy an excellent evening with this dish.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Annah

  17 January 2013

  Annah rated and commented on this recipe

  

  So good - served with spiced couscous. Friends loved it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3256/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 2 hrs

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

441 kcalories, protein 34g, carbohydrate 23g, fat 24 g, saturated fat 6g, fibre 0g, salt 0 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.