Moroccan Lamb With Apricots, Almonds And Mint

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 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 fresh mint
• 25 g ground almonds
• 25 g toasted sliced almonds
• steamed broccoli and couscous, to serve

Recipe

• 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.