Lamb & apricot stew

Lamb & apricot stew

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(55 ratings)

Prep: 10 mins Cook: 35 mins

Easy

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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Ingredients

  • 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
    Lamb

    Lamb

    laam

    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
    Onion

    Onion

    un-yun

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

  • 1 garlic clove, chopped
  • 1 tbsp chopped ginger
    Ginger

    Ginger

    jin-jer

    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
    Apricots

    Apricot

    ay-pree-kot

    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
    Couscous

    Couscous

    koos-koos

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

Method

  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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gillbh
18th Sep, 2013
Used ras-el-hanout spice which I havent tried before. I dont know if that made the difference, but it was the tastiest tagine I have eaten - as well as one of the simplest to make. I put a lot of vegetables into the couscous and it was a delicious complete meal.
kfurber
19th Aug, 2013
5.05
Was very surprised how much I enjoyed this! I worried the lamb would not be tender so put it in a casserole in the over for 45 mins to make sure and then reduced the sauce to the desired consistency on the stove afterwards. Really lovely - will be sure to make again.
melledoux
14th May, 2013
5.05
easy and yummy, will make it again.
sueellis
13th May, 2013
5.05
I have made this several times now, sometimes with lamb and sometimes with lamb meatballs. I usually do it in the oven and add a bag of baby spinach about half an hour from the end of cooking time to up the veg content. Easy but very tasty.
Gemini259
3rd Feb, 2013
5.05
Fantastic in the slow cooker - just over three hours to tendorise the lamb. A great low-cost family meal, the kids loved it!
strongmansj
7th Jan, 2013
5.05
made as per the recipe except for adding some lemon zest and it was yum! wouldn't change anything else
suegriff26
23rd Dec, 2012
5.05
Yum, quick and easy. Needed to put a bit more water in towards the end of cooking as was starting to get dry
lizfbrown
7th Aug, 2012
5.05
Simple, quick and delicious. Used garam masala which worked well.
amyetatham
20th Jun, 2012
5.05
Ocado stock the ras-el-hanout. Delicious meal. I used frozen left over roast leg of lamb, I added a red pepper and almonds. Delicious with cous cous and chopped mint. Left in the slow cooker for a few hours. Yummy!
darby64
28th Apr, 2012
5.05
Have made this a few times and it always goes down really well. I make it with chicken thighs (skin removed) because other half doesn't like lamb and I do it in the slow cooker or in the oven at a low heat, so it's ready in advance

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