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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jburton's picture
jburton
10th Jan, 2012
annam.... I don't see any reason why not. If i were to use chicken i would use chicken thigh on the bone, it may take a little longer to cook but i find thigh on the bone more flavorsome and juicy than that of chicken breast (but its just personal choice).
juliataylor63
16th Dec, 2011
gorgeous. Wonderfully hearty on a winters day. Managed to find ras the spice from lakeland at £2.49.
amyndaz
15th Dec, 2011
5.05
Both of us loved this stew as it was something different..especially enjoyed the cous cous as we usually have rice, potatoes or pasta. I sprinkled a few sliced almonds into mine which I had some left over from another recipe.
kiera456
14th Dec, 2011
5.05
So quick and easy to make and tastes delicious!
emilysenior
8th Dec, 2011
5.05
Made this last night- delicious! A lovely thick stew. Will try with chicken next time though- I found the lamb a bit chewy.
markwartd
7th Dec, 2011
this sounds really good but can anyone tell me if i could make it with chicken as they dont like lamb at home
tiffanie
3rd Dec, 2011
5.05
I tried this when I got the Dec magazine and have had it twice since as it's so good. It's really easy to make and so delicious. It also reheats really well; definitely one of my favourites on here

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