Moroccan lamb with apricots, almonds & mint in black pot

Moroccan lamb with apricots, almonds & mint

  • 1
  • 2
  • 3
  • 4
  • 5
(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

Nutrition:

  • kcal441
  • fat24g
  • saturates6g
  • carbs23g
  • sugars0g
  • fibre0g
  • protein34g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
nenoir
17th Feb, 2008
4.05
This was very tasty, although perhaps a little sweet. Effortless to make!
pookette
12th Feb, 2008
5.05
Made this dish for a family party - everyone raved about it. Delicious!
barlodge
8th Feb, 2008
Simply..yum, yum,yum
honeymustard's picture
honeymustard
6th Feb, 2008
5.05
This has become one of my firm favourites. Love the combination of flavours. I do it long and slow in the simmering oven of the Aga and it's wonderful.
vcdutoit
27th Jan, 2008
5.05
Yummy! Everybody loved this delicious dish. Easy to make, great mixture of flavours.
lorraineperrons
11th Dec, 2007
Absolutely delicious, now made this countless times and a firm favourite with everyone. I findd it even more succulent (if that's possible) in a slow cooker.
cma1965
10th Dec, 2007
4.05
Perfect for a winter dinner - I served with couscous. Lamb was really tender, delicious.
narliegirl's picture
narliegirl
7th Nov, 2007
4.05
Lovely hearty dish for winter.
greenlung
2nd Nov, 2007
4.05
I left out the mint and I also cooked it in a low oven for approx 2 hours. The lamb just melted in the mouth and surprisingly my children loved it and especially the moroccan flavours. One to repeat especially easy.

Pages

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?