Moroccan lamb with apricots, almonds & mint in black pot

Moroccan lamb with apricots, almonds & mint

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(126 ratings)

Prep: 2 hrs

More effort

Serves 4

This hearty and healthy stew is perfect to share with your friends and family

Nutrition and extra info


  • kcal441
  • fat24g
  • saturates6g
  • carbs23g
  • sugars0g
  • fibre0g
  • protein34g
  • salt0g
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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…

  • 550g lean lamb, cubed



    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, chopped



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

  • 2 garlic cloves, crushed
  • 700ml lamb or chicken stock
  • grated zest and juice 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 cinnamon stick
  • 1 tsp clear honey
  • 175g ready-to-eat dried apricots
  • 3 tbsp chopped fresh mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 25g ground almonds
  • 25g toasted flaked almonds
  • steamed broccoli and couscous, to serve



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


  1. Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.

  2. Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.

  3. Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.

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Comments, questions and tips

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3rd Jul, 2020
I fell for this recipe when looking for something to make with lamb but I was disappointed with the flavour. I quite often make this tasty recipe: and that's what I should have done, substituting lamb for the chicken.
14th Oct, 2019
I added some grated fresh ginger and a teaspoon of ras al hanout, gave it a nice kick without killing the other flavours. Very simple recipe, delicious.
15th Aug, 2017
I thought this was delicious! Yes, it is sweet so if that is not your taste then don't make it - even without honey. As another reviewer suggested, I chopped the apricots quite finely and that definitely made the sauce thicker. I also have a tagine so maybe that helped?! Otherwise I followed the recipe as it is. Next time I may try adding some cumin & / or ground corriander as others have said to see the difference but otherwise, I'd be happy to have this again as it is.
31st May, 2017
I cooked it last night. Very tasty. You can't lose with any lamb dish as its tasteful. I assumed it would be more spicy. This was more sweet if anything. I used orange juice from a carton and forgot the zest. I may be tempted to add some suitably Moroccan hot spice next time. Pataks Aubergine pickle would suit this brilliantly. Basil leaves could be used instead of mint probably. Enjoy. . Its very simple to create.
30th May, 2017
Hmm.. I'm about to cook this little number later. There seems to be no spices in the ingredients but plenty of good ratings. I hope its not to bland. If not I'll try it with some harissa paste next time.
11th Apr, 2017
Amazing recipe. Easy to make. I used my slow cooker and cooked it on high for 4 hours, I added the apricots mint and ground almonds 3 hours in and some cornflower to thicken and only used the zest and juice of half an orange. All in all lush!
8th Apr, 2017
Wrong photo GF! Sort it out!!
gillibee's picture
11th Aug, 2019
Editors don't read comments I don't think, but I emailed the address for problems on the webpage and the photo was corrected in 24hrs :) thank you BBC Good Food
Flute's Food's picture
Flute's Food
27th Apr, 2016
Hmm cubed lamb masquerading as cutlets :) Agree with Sarahlarkin below - photo needs changing.
16th Mar, 2016
This recipe was delicious, I slow cooked for much longer and skimmed off the fat. Very tasty. Please bbcgoodfood change the picture to this's the wrong one! Apart from that no complaints x


25th May, 2015
How long would you cook this in a slow cooker for?
16th Dec, 2015
I do about 5- 6 hours on low with great results
goodfoodteam's picture
10th Nov, 2015
Hi there, thanks for getting in touch. We've not tested this using a slow cooker but you could use this as a guide or have a look at our slow cooker recipe collection. Hope this helps.
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