Moroccan lamb with apricots, almonds & mint

Moroccan lamb with apricots, almonds & mint

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(117 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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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!
rachelchamberlain14
3rd May, 2012
4.05
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
claire73walking
5th Apr, 2012
4.05
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
laurasimone
3rd Apr, 2012
5.05
Forgot to rate!
laurasimone
3rd Apr, 2012
5.05
I've made this many times, its amazing.
kazza690
2nd Apr, 2012
3.05
sorry rated wrong dish,have already rated this one

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