Moroccan lamb with apricots, almonds & mint in black pot

Moroccan lamb with apricots, almonds & mint

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(125 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
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  • 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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9th Mar, 2013
I love this recipe but was a bit sweet for my taste too. I leave out the honey and reduce the amount of almonds which I chop too as others did. A great dish though and will have again and again.
10th Feb, 2013
Went down well with the family but I would leave out the apricots and honey next time as it was too sweet for our liking. Didn't have couscous or french bread, so had with plain rice which was OK. To be honest I prefer lamb hotpot to the Moroccan style.
8th Feb, 2013
I often make this after a night shift, I throw all the ingredients in the slow cooker, family love it.
31st Jan, 2013
Tastes fantastic
Frantic Flapjack
29th Jan, 2013
I made this as part of a Moroccan dinner for my mum's birthday. I did add a couple of spoons of harissa paste to give it a spice boost. Served with herby couscous and was well received.
28th Jan, 2013
Was a nice change, but a bit too sweet, I did fried rice with it,which went well. Might add a bit of spice next time!
17th Jan, 2013
So good - served with spiced couscous. Friends loved it.
13th Jan, 2013
Really very good, cook, have a glass and enjoy an excellent evening with this dish.
11th Dec, 2012
This dish is a little sweet. The next time I make it I think I'll leave out the honey. I may also try it in the slow cooker as 'suzywoozy' did. Try serving it with home-made chapatis.
susanmarymiller's picture
17th Nov, 2012
Gorgeous flavours. Chopped the apricots up small so made a lovely smoothish sauce. Cooked in slow cooker. Toasted almonds and mint as garnish added extra dimension and worth the effort. Served with mashed potato and tender stem broccoli.


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