- 2 tbsp olive oil
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…
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.
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.
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.