Name: Lamb & apricot stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 tbsp olive oil; 250g stewing lamb pieces; 1 onion thinly sliced; 1 garlic clove chopped; 1 tbsp chopped ginger; 2 tsp ras-el-hanout Berber or other Middle Eastern spice mix; 1 tbsp tomato purée; 5 soft dried apricots halved; 300ml vegetable or chicken stock; cooked couscous mint or coriander leaves, and lemon wedges, to serve

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Lamb & apricot stew

Lamb & apricot stew

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.8 out of 5.79 ratingsRate

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A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
250g stewing lamb

pieces
1 onion

thinly sliced
1 garlic clove

chopped
1 tbsp chopped ginger
2 tsp ras-el-hanout

Berber or other Middle Eastern spice mix
1 tbsp tomato purée
5 soft dried apricots

halved
300ml vegetable or chicken stock
cooked couscous

mint or coriander leaves, and lemon wedges, to serve

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Nutrition: per serving

kcal447
fat28g
saturates10g
carbs19g
sugars15g
fibre4g
protein32g
salt0.69g

low

Method

step 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.

Recipe from Good Food magazine, December 2011

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A star rating of 4.8 out of 5.79 ratings

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