Lamb & apricot stew

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

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!

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.

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!

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)

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.

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.

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.

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!!!

Love this I make with cooked leftover leg of lamb