Moroccan lamb with apricots, almonds & mint in black pot

Moroccan lamb with apricots, almonds & mint

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
19th Sep, 2009
This is delicous, cooked the lamb for a little longer before adding the apricots to make it extra tender. Threw together some cous cous, lemon and coriander which made a nice combo.
7th Sep, 2009
Really simple to make and delicious. After reading the reviews, I did not add all the apricots and chopped them up quite small which I'm glad I did, otherwise I think the dish may have been too sweet as many of you have discovered. The lamb was lovely and tender. Will definitely be making this again. Give it a go.
6th Sep, 2009
Absolutely delicious, made it the day before and the flavours had really developed overnight. My guests asked for the recipe - praise indeed. And my first time slow cooking lamb - this will become a regular in our house!
31st Aug, 2009
loved it!! very easy to make and absolutely tasty!
3rd Aug, 2009
I made this for my Mum arriving to stay from France. It was ideal becuase I could leave ot to cook while I did the airport run! Fabulous recipe - dead simple, and everyone from kids to granny loved it.
23rd Jul, 2009
Have made this quite a few times, I put it in the oven to cook, lamb just melts in your mouth.
7th Jul, 2009
Lovely flavours, not too sweet to my taste. Very nice with a couscous salad and roasted summer vegetables.
29th May, 2009
A bit on the sweet side, would probably use less apricots next time
3rd May, 2009
Really good dish. The whole apricots are a bit too sweet so I think I'll chop them next time. I'll definitely make this one again!
15th Feb, 2009
As I found the above measurements insufficent for 4 people, I multipled the ingredients to make six servings. As a result, there was just enough to serve 4. Lamb lovely and tender.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?