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

Nutrition:

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

  • 550g lean lamb, cubed
    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, chopped
    Onion

    Onion

    un-yun

    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
    Orange

    Orange

    or-ange

    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
    Mint

    Mint

    mi-nt

    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
    Couscous

    Couscous

    koos-koos

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

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.

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Comments, questions and tips

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pinkice
11th Dec, 2012
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.
susanmarymiller
17th Nov, 2012
4.05
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.
susanmarymiller
17th Nov, 2012
4.05
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.
helenb83
17th Nov, 2012
4.05
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.
beverleybrindle
8th Nov, 2012
Used lemon rice and fresh crusty bread and it was yummy
laurasimone
17th Sep, 2012
5.05
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.
naomidommett
6th Sep, 2012
4.05
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!
aleksandrar
3rd Sep, 2012
5.05
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!
fairystoryteller
21st Jun, 2012
5.05
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!
misefhein
9th Jun, 2012
5.05
Amazing!

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