Lamb & apricot stew

Lamb & apricot stew

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
aeshackleton
8th May, 2017
5.05
This was absolutely gorgeous. I used leftover roast lamb and let it simmer for a good hour on a very low heat. Don't scrimp on the ras el hanout, or the mint!
leels
20th Nov, 2016
5.05
I make this again and again. It's my favourite autumn/winter dish. Like others, I prepare it on the hob, then transfer to the oven to cook slowly, for a really tender result. Ras el hanout blends vary hugely. I used to use the finest blend from Tesco, which has now been discontinued. I've been checking the ingredients lists on other blends, and found that the Asda one in a small plastic pot, is the same. I highly recommend it for a really rich spice blend. The dried rose petals in it really add fragrance and authenticity.
rachel_k
1st Apr, 2016
5.05
I loved this, as did my boyfriend - he was very impressed! I make it in a casserole dish and let it simmer very slowly for at least an hour, as opposed to the 25 minutes stated, to make it really tender. The second time I made it I couldn't get a hold of lamb so made it with beef instead - still very, very nice. I usually have it with couscous and flatbread or pitta.
Cider Dave
26th Feb, 2016
Didn't have any ras-el-hanout or apricots so substituted half a jar of Marmite and some rancid pork scratchings I found under the sofa. Can't say I was overly impressed with the dish and I won't be making it again.
CarrieAnn07
25th Nov, 2015
5.05
We enjoyed this 'stew', I would make it again, but with a few alterations. The res-el-hanout I bought already included some ginger, so I would cut the amount of fresh ginger or reduce the amount of res-el-hanout. I also added a Knorr lamb cube and cooked it on a low setting in the oven for a couple of hours. It was very spicy and would benefit from some cooling yoghurt.
jodi118
29th May, 2015
3.8
really tasty dish, lots of flavour and the apricot gives it a nice sweetness, the only thing I changed was I cooked on hob to brown meat and onions etc, then moved into the oven for just under 2 hours, the lamb was so tender...beautiful!!!
Tinkle
22nd Feb, 2015
5.05
Love this I make with cooked leftover leg of lamb
zoesmum025's picture
zoesmum025
15th Jan, 2015
5.05
This is gorgeous. The only thing I added was an onion. Purely force of habit! Oh, and more apricots simply because they're my fave dried fruit. I found the ingredients for the ras el hanout online as the chances of getting it ready made in rural ROI are almost nil!
leels
29th Dec, 2014
5.05
This is absolutely the best Moroccan style dish I have ever made. Absolutely delicious, with the most warming and complex flavours coming from the Ras el hanout. I made it on the hob in a cast iron casserole (with a few extra apricots, as I love them), but then put it into the oven to cook for longer and more slowly. It needed a bit of topping up with liquid, but it made the lamb really tender, as well as giving the spice more time to infuse the dish. I've made it many times now...definitely a five star recipe.
zoesmum025's picture
zoesmum025
11th Aug, 2014
5.05
Delicious dish! I used a bit more lamb simply because I had a larger pack. I also put in a couple more apricots. I found a website that gave the ingredients for the ras-el-hanout spice mix. Definitely a keeper!

Pages

sarahaw
29th Mar, 2014
Do you need to reduce the amount of liquid to cook this in slow cooker? Thanks
goodfoodteam's picture
goodfoodteam
11th Apr, 2014
Yes, we'd suggest reducing the liquid by 1/3 if cooking in a slow cooker.
charlie49
21st Feb, 2016
For those unable to find the Ras El Hanout, I found it in our local Waitrose. They do their own version as well as selling it in the Bart Blends spice/herb section. I bought the Bart version, the recipe was absolutely delicious, can recommend to those who like their food spicy. I quadrupled the quantities (except the liquid) using l kilo of lamb, freezing the leftovers for another day.