Lamb & apricot stew

Lamb & apricot stew

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(41 ratings)

Prep: 10 mins Cook: 35 mins

Easy

Serves 2
A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal447
  • fat28g
  • saturates10g
  • carbs19g
  • sugars15g
  • fibre4g
  • protein32g
  • salt0.69g
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Ingredients

  • 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…

  • 250g stewing lamb pieces
    Lamb

    Lamb

    laam

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

  • 1 onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • 1 tbsp chopped ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp ras-el-hanout, Berber or other Middle Eastern spice mix
  • 1 tbsp tomato purée
  • 5 soft dried apricots, halved
    Apricots

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 300ml vegetable or chicken stock
  • cooked couscous, mint or coriander leaves, and lemon wedges, to serve
    Couscous

    Couscous

    koos-koos

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

Method

  1. In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.

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Comments, questions and tips

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SF
26th Jun, 2014
3.8
Lovely!
SilverIcing91
8th Apr, 2014
5.05
Very tasty, will definitely make again.
Jojamad
25th Feb, 2014
Tastes more elaborate than it is! We love it!
catz26
10th Jan, 2014
5.05
Delicious, rich awesome lamb. Did not have any middle eastern spice mix so used mutton spice mix instead. Still the lamb was very delicious. Will definately recommend this to all!
HanVonWolf
8th Dec, 2013
Cannot recommend this recipe enough! Tastes just as, if not more tasty, than a traditional tagine which would take hours. Couldn't find any ras-el-hanout so just used a combination if whatever spices we had: paprika, cumin, mixed spice & nutmeg & it still tasted great. Will definitely make again! 5*
wifey2709
24th Nov, 2013
Rich, warm and tasty. I used lamb ribs. Will be making for visitors.
lisaann612
26th Oct, 2013
Absolutely scrumptious! I made mine in a slow cooker and as I didn't have any fresh ginger, I used one teaspoon of ground ginger instead. I left it on low all day and the lamb was so tender, it melted in the mouth. The apricots give it a sweet taste, whilst the spices make it slightly hot. Great combination. Served it with rice, but maybe next time will try giant cous-cous.
Jojamad
18th Oct, 2013
A newly established family favourite!
gillbh
18th Sep, 2013
Used ras-el-hanout spice which I havent tried before. I dont know if that made the difference, but it was the tastiest tagine I have eaten - as well as one of the simplest to make. I put a lot of vegetables into the couscous and it was a delicious complete meal.
kfurber
19th Aug, 2013
5.05
Was very surprised how much I enjoyed this! I worried the lamb would not be tender so put it in a casserole in the over for 45 mins to make sure and then reduced the sauce to the desired consistency on the stove afterwards. Really lovely - will be sure to make again.

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