Moroccan lamb with apricots, almonds and mint
Chef:
First 1000 Days
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.
Serves
7
Main ingredients
Lamb
Recipe Type
Dinner, Easy, Family Dinners, Quick Meals, One Pot
Special Info
Pregnant Mums
Level of Difficulty
Easy
For a variant of this swap the couscous for wholegrain rice
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