Lamb & apricot stew

Lamb & apricot stew

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(56 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
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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…

  • 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.

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Comments, questions and tips

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29th Dec, 2014
This is absolutely the best Moroccan style dish I have ever made. Absolutely delicious, with the most warming and complex flavours coming from the Ras el hanout. I made it on the hob in a cast iron casserole (with a few extra apricots, as I love them), but then put it into the oven to cook for longer and more slowly. It needed a bit of topping up with liquid, but it made the lamb really tender, as well as giving the spice more time to infuse the dish. I've made it many times now...definitely a five star recipe.
zoesmum025's picture
11th Aug, 2014
Delicious dish! I used a bit more lamb simply because I had a larger pack. I also put in a couple more apricots. I found a website that gave the ingredients for the ras-el-hanout spice mix. Definitely a keeper!
26th Jun, 2014
8th Apr, 2014
Very tasty, will definitely make again.
25th Feb, 2014
Tastes more elaborate than it is! We love it!
10th Jan, 2014
Delicious, rich awesome lamb. Did not have any middle eastern spice mix so used mutton spice mix instead. Still the lamb was very delicious. Will definately recommend this to all!
8th Dec, 2013
Cannot recommend this recipe enough! Tastes just as, if not more tasty, than a traditional tagine which would take hours. Couldn't find any ras-el-hanout so just used a combination if whatever spices we had: paprika, cumin, mixed spice & nutmeg & it still tasted great. Will definitely make again! 5*
24th Nov, 2013
Rich, warm and tasty. I used lamb ribs. Will be making for visitors.
26th Oct, 2013
Absolutely scrumptious! I made mine in a slow cooker and as I didn't have any fresh ginger, I used one teaspoon of ground ginger instead. I left it on low all day and the lamb was so tender, it melted in the mouth. The apricots give it a sweet taste, whilst the spices make it slightly hot. Great combination. Served it with rice, but maybe next time will try giant cous-cous.
18th Oct, 2013
A newly established family favourite!


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