Moroccan Lamb with apricots, almonds and mint

This is the second Moroccan Lamb dish I have made. The first one was a Jamie Oliver recipe with chickpeas and tomatoes in it. This one looks a little spicier. So we will see how it compares.

Moroccan Lamb with apricots, almonds and mint

Serves 4


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

steamed broccoli and couscous to serve


  1. Heat the oil in a large flameproof casserole 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.
  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.

I really enjoyed this dish. I am quite a big Jamie Oliver fan, but I have to say on this occassion I preferred this recipe. Sorry Jamie! It had a lot of tasty flavours in it, the lamb was very tender and the sauce was delicious. I always expect moroccan sauces to be thicker, but this was just right and not too watery. Very easy recipe to follow. It does take quite a while to cook, but I just got on with making my cous cous and grilled vegetables dish while it was all cooking. I prepared this dish in the afternoon and just re heated it in the oven on low later.  I served it with some natural yoghurt, which is idea I nicked from the other moroccan recipe. Very, very tasty.