Moroccan lamb with apricots, almonds & mint in black pot

Moroccan lamb with apricots, almonds & mint

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(123 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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16th Dec, 2015
We love this recipe in our house. It it done in the slow cooker at home but has also been made whilst camping. I usually throw in a can of chickpeas to make it go even further.
21st May, 2016
Out of interest, how long and what setting would you slow cook this for?
AnonymousNinja's picture
13th Sep, 2015
Very good!
20th Feb, 2015
Very delicious. I would leave the Orange out next time but that is just my personal taste.
17th Oct, 2014
I added ground cinnamon, coriander and a pinch of cumin. Didn't use the orange juice just the stock. Tasted beautiful.
16th Oct, 2014
This is such a lovely dish! I add extra honey and almonds and I cook in oven on 120 for 3/4 hours so the meat is really tender - ideal for slow cooker too! Friends always love it when I make it!
7th Oct, 2014
I added some ras el hanout which made just amazing. Cooked it in the slow cooker too so the lamb was melt in your mouth. I might add some red lentils next time too.
2nd Jul, 2014
Delicious! Didn't put any honey and it was just right.
stelaholder's picture
26th Apr, 2014
Really nice flavours. Great recipe. Served it with couscous and homemade flatbreads. Yum
17th Feb, 2014
This was so delicious, we didn't find it too sweet or too orangey at all. Added a tin of chick peas, 1/2 teaspoon of ground cumin and 1/2 a teaspoon of ground corriander and it tasted great, will be making it again!


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