Moroccan lamb with apricots, almonds & mint

Moroccan lamb with apricots, almonds & mint

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(116 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


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



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

  • 1 onion, chopped



    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



    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



    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



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


  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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30th Dec, 2011
Forgot to rate!
30th Dec, 2011
Made this last night and everyone loved it! Made no substitutes, but added a bit more ground almonds to thicken the sauce. Quite sweet, so don't overdo the honey or apricots if you don't like it sweet. I also chopped the apricots a little. I cooked it slightly less long (20 mins less than the time indicated) because the lamb was already very tender. Tasty, and easy to prepare meal. Love it! I served it with mixed greens and plain couscous.
24th Dec, 2011
Utterly delicious, going to cook it again for NYE...who wants to spend the whole night cooking? Not me!
24th Dec, 2011
Utterly delicious, going to cook it again for NYE...who wants to spend the whole night cooking? Not me!
4th Nov, 2011
Amazing results for me - despite forgetting to buy an orange (I used Five Alive juice as it was all I had!) and thinking I had ground almonds when I didn't (just left it out, and my other half doesn't eat nuts anyway). The lamb just fell apart, and apricots had gone all gooey and soft after half an hour in the pot, and it was all just sticky, minty goodness. I will definitely be making this again!
8th Oct, 2011
We thought this was gorgeous. the lamb was very tender and the herbs and spice went so well together. Would definately do this again.
6th Oct, 2011
I wasn't overly impressed with this as it reduced too much and the remaining mixture was a pale brown colour and not very appetising looking - perhaps I did something wrong? It tasted ok but I probably wouldn't make it again.
1st Oct, 2011
Family loved this, only complaint was that they wanted seconds and there wasn't any left! Served with couscous and broccoli as suggested. Have laminated as I think I will be cooking this often.
27th Sep, 2011
Fabulous!! sadly, we had run out of cinnamon sticks so had to use ground instead. It was still really good but most probably would have been even better with sticks. Highly recommended for a change from the usual Sunday roast.
7th Sep, 2011
Scrumptious. The lamb was melt-in-the-mouth soft and the fruity taste of the orange and apricot was a delight. I'll definitely be making this again. It went very well with the flatbread I made from another recipe on bbc good food.


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