Moroccan lamb with apricots, almonds & mint in black pot

Moroccan lamb with apricots, almonds & mint

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(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


  • 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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3rd Apr, 2012
I've made this many times, its amazing.
2nd Apr, 2012
sorry rated wrong dish,have already rated this one
2nd Apr, 2012
No doubt one of the best dishes i've made off here
25th Mar, 2012
Too sweet and watery,reduce the stock,orange juice and apricots and may be ok
13th Feb, 2012
Very nice and filling dish, I listened to the advices and chopped apricots and also used ground cinnamon, reduced the amount of honey and it worked very well!
1st Feb, 2012
halfway through cooking this looked like it was going to be horrible, but once I added the ground almonds to thicken it up it turned out heavenly. I would probably chop up the apricots next time to spread the flavour out a bit, but apart from that it was a massive success. especially when you serve it to a hungry man. definitely got brownie points for that :-)
BurtonBrewers's picture
30th Jan, 2012
too sweet for my taste, will try again with less apricots and use roasted tomatoes instead
24th Jan, 2012
Was a nice stew type dish but really couldn't taste the cinnamon and wouldn't have guessed it was a Moroccan dish. I even added some Ras El Hanout spices half way through cooking but think next time will need to add more. Slow cooked at 140 for 4 hours and lamb was very tender. Will try again as a bit different to Lamb Stew/hotpot.
24th Jan, 2012
love this dish x
19th Jan, 2012
Having read the other reviews I reduced the amount of stock (600ml) and left out the honey. Used Waitrose frozen mint rather than fresh. Cooked in the slow cooker on low for 8 hours. Served with cous cous and peas. Delicious.


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