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


  • 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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19th Nov, 2009
Absolutely delicious!!
16th Nov, 2009
Forgot to do star rating.........
16th Nov, 2009
Lovely, No left overs! With the fruity taste - kids would like it too. Not keen on big pieces of apricots - so def will chop those up into quarters next time. Def will do again.
6th Nov, 2009
Really tasty dish! I followed other reviewers' suggestions and choped the apricots rather than keeping them whole, and I found it was still very sweet. Maybe next time I will use less orange juice or less zest. I have cooked it slow on the hob (as per recipe) but found that the stock needed a bit of refill about every 20 mins. It came out very creamy (I must admit, I used more ground almonds than suggested!) and the toasted almonds on top added a really nice crunch. Will definitely cook again
1st Nov, 2009
Absolutely delicious. Served with couscous, spinach and rings of sweet potato. Used neck fillet of lamb and only half the stock stated in recipe.
18th Oct, 2009
This recipe is so easy to make and extremely tasty. If you do not like things sweet then I suggest you reduce the amount of honey.
17th Oct, 2009
Melt-in-the-mouth lamb and delicious flavours. I did, however, find the sauce too watery and would reduce the quantity to perhaps 500ml. Served with spiced coucous (from GF site).
14th Oct, 2009
Sounds lovely - when I cook Moroccon I use a lot of ground almonds and crushed figs - this gives a rich sauce.
3rd Oct, 2009
So easy and absolutely delicious
3rd Oct, 2009
So easy and absolutely delicious


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