Lamb & apricot stew

Lamb & apricot stew

  • 1
  • 2
  • 3
  • 4
  • 5
(61 ratings)

Prep: 10 mins Cook: 35 mins


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.


  • 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



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 1 onion, thinly sliced



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

  • 1 garlic clove, chopped
  • 1 tbsp chopped ginger



    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



    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



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


  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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Mar, 2020
Delicious as is but I roast some red peppers and diced sweet potato and add to the casserole right at the end of cooking to bulk it out. Everyone loves this dish
11th Jan, 2018
Really impressed with this recipe, it's something different to what I would normally cook and I absolutely loved it! I added a few more apricots than what the recipe suggested and cooked it in my slow cooker. New favourite meal, yum yum!
7th Aug, 2017
This is a great recipe, full of flavour. It can be bulked up with chunks of carrot, added at the same time as the onion. A teaspoon of honey also really adds to a flavourful sweetness.
8th May, 2017
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!
8th Jan, 2020
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. One thing though - the quantities in this recipe are tiny. I made double the quantity, and two of us almost finished it. I don't have a huge appetite, but no way would the quantity in the recipe be enough for two people with normal appetites (unless maybe having big starters and desserts)
1st Apr, 2016
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.
25th Nov, 2015
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.
29th May, 2015
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!!!
22nd Feb, 2015
Love this I make with cooked leftover leg of lamb


29th Mar, 2014
Do you need to reduce the amount of liquid to cook this in slow cooker? Thanks
goodfoodteam's picture
11th Apr, 2014
Yes, we'd suggest reducing the liquid by 1/3 if cooking in a slow cooker.
Charlotte Anderson's picture
Charlotte Anderson
10th May, 2020
I made this using one Lamb shank Osso Buco (3 pieces). It followed the recipe exactly but cooked it in a cast iron casserole dish and after the 25 minutes simmering placed it in the oven on Gas 2 for 2 hours. We has a delicious casserole. This could also be made into a stew by leaving it on a very low setting on the stove top. I cooked in the oven so I didn't have to stir it!
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.
Want to receive regular food and recipe web notifications from us?