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Lamb & apricot stew

Lamb & apricot stew

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A star rating of 4.9 out of 5.64 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal447
fat28g
saturates10g
carbs19g
sugars15g
fibre4g
protein32g
low insalt0.69g
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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

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.

Goes well with

Recipe from Good Food magazine, December 2011

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Overall rating

A star rating of 4.9 out of 5.64 ratings
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