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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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.
19th Aug, 2013
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.
14th May, 2013
easy and yummy, will make it again.
13th May, 2013
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.
3rd Feb, 2013
Fantastic in the slow cooker - just over three hours to tendorise the lamb. A great low-cost family meal, the kids loved it!
7th Jan, 2013
made as per the recipe except for adding some lemon zest and it was yum! wouldn't change anything else
23rd Dec, 2012
Yum, quick and easy. Needed to put a bit more water in towards the end of cooking as was starting to get dry
7th Aug, 2012
Simple, quick and delicious. Used garam masala which worked well.
20th Jun, 2012
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!
28th Apr, 2012
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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