Moroccan lamb with apricots, almonds and mint

Moroccan lamb with apricots, almonds and mint

2 tbsp olive oil

550g lean lamb, cubed

1 onion, chopped

2 garlic cloves, crushed

700ml lamb or chicken stock

Grated zest and juice of 1 orange

1 cinnamon stick

1 tsp honey

175g ready-to-eat dried apricots

3 tbsp chopped fresh mint

25g ground almonds

25g toasted flaked almonds

Steamed broccoli and couscous to serve

Heat the oil in a large dish. 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 dish and cook gently for 5 minutes until softened.

Return the lamb to the casserole dish. Add the stock, zest and juice, cinnamon, honey, salt and pepper.

Bring to the boil then reduce the heat, cover and cook gently for 1 hour.

Add the apricots and 2/3 of the mint and cook for 30 minutes until the lamb is tender.

Stir in the ground almonds to thicken the sauce.

Scatter the remaining mint and toasted almonds over the top.

Serve with couscous and steamed broccoli.


Main ingredients

Recipe Type
Dinner, Easy, Family Dinners, Quick Meals, One Pot

Special Info
Pregnant Mums

Level of Difficulty

For a variant of this swap the couscous for wholegrain rice

Other recipes you may like