Moroccan Lamb with Apricots, Almonds & Mint
(8 reviews)
Prep time:
1 h 15 min
1 h 15 min
Cook time:
15 min
15 min
Servings:
25
25
Absolutely delicious Moroccan dish!
Ingredients
2 tbsp olive oil
550g lean lamb, cubed
1 onion, chopped
2 garlic cloves, crushed
700ml lamb or chicken stock
grated zest and juice 1 orange
1 cinnamon stick
1 tsp clear honey
175g ready-to-eat dried apricots
3 tbsp chopped fresh mint
25g ground almonds
25g toasted flaked almonds
couscous
Instructions
- 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.
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