Moroccan Lamb With Apricots, Almonds And Mint

Name: Moroccan Lamb With Apricots, Almonds And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 550 g lean lamb, cubed; 1 onion, chopped; 2 garlic cloves, crushed; 700 ml lamb or 700 ml chicken stock; grated zest and juice 1 orange; 1 cinnamon stick; 1 teaspoon clear honey; 175 g ready-to-eat dried apricots; 3 tablespoons chopped of fresh mint; 25 g ground almonds; 25 g toasted sliced almonds; steamed broccoli and couscous, to serve

Servings: persons

2 tablespoons olive oil
550 g lean lamb, cubed
1 onion, chopped
2 garlic cloves, crushed
700 ml lamb or 700 ml chicken stock
grated zest and juice 1 orange
1 cinnamon stick
1 teaspoon clear honey
175 g ready-to-eat dried apricots
3 tablespoons chopped of fresh mint
25 g ground almonds
25 g toasted sliced almonds
steamed broccoli and couscous, to serve

1
Heat the oil in a large flameproof casserole.
2
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.
3
Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened.
4
Return the lamb to the pot.
5
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.
6
Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender.
7
Stir in the ground almonds to thicken the sauce.
8
Serve with the remaining mint and toasted almonds scattered over the top.

982

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 550 g lean lamb, cubed, 1 onion, chopped, 2 garlic cloves, crushed, and more.

Yes, Moroccan Lamb With Apricots, Almonds And Mint falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!