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

Nutrition:

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

Ingredients

  • 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
    Lamb

    Lamb

    laam

    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
    Onion

    Onion

    un-yun

    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
    Orange

    Orange

    or-ange

    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
    Mint

    Mint

    mi-nt

    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
    Couscous

    Couscous

    koos-koos

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

Method

  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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ianshepherd
8th Feb, 2009
5.05
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.
christienp
29th Jan, 2009
5.05
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.
foodiegirly
17th Dec, 2008
5.05
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.
saffie
13th Dec, 2008
5.05
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 .
suescafe
25th Sep, 2008
5.05
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 happy...so long as I love the meal too, of course. Yes,loved it!!
beccabunbury
13th Sep, 2008
5.05
Excellent, easy and tasty.
lbherts
3rd Sep, 2008
I used this recipe recently but slow cooked the lamb and it was delicious, definitely one to use again
jolyons
29th Jun, 2008
5.05
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.
iancole
21st May, 2008
4.05
Great dish easy to make would half the zest & juice next time a bit to sweet
helengilson
1st May, 2008
This was lovely, the apricots made it just perfect.

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