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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8th Feb, 2009
fantastic. like most stews or casserole type dishes it tasted twice as nice the day after when i took it to work. i've made it a couple times now and chopped the apricot finer each time.. really adds a suprising sweetness.
29th Jan, 2009
I used stewing steak and left it to stew for a bit longer. It was absolutely lovely, I'll be making it again this weekend. Definitely recommended.
17th Dec, 2008
This was lovely with cous cous. I had to substitute the fresh mint with dried because the supermarket had run out, but it was still very tasty. I will definately be making this again.
13th Dec, 2008
This was so tasty,cooked really slow, Great dish to just leave in the oven,opps i forgot to put the almonds in and i used mint out of the jar !!!!!!!!!!! but it was still really nice . i will be making it again .
25th Sep, 2008
Yet another winner..any recipe that becomes a family favorite is Number One in my book. All the better I can put it all together the day before!! If the kids love it and the hubby loves it then I'm long as I love the meal too, of course. Yes,loved it!!
13th Sep, 2008
Excellent, easy and tasty.
3rd Sep, 2008
I used this recipe recently but slow cooked the lamb and it was delicious, definitely one to use again
29th Jun, 2008
Made this for a family 'do' - everyone absolutely loved it - even my brother who detests any form of dried fruit ate the lot! Will DEFINITELY make it again.
21st May, 2008
Great dish easy to make would half the zest & juice next time a bit to sweet
1st May, 2008
This was lovely, the apricots made it just perfect.


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