Moroccan lamb with apricots, almonds & mint

casserole couscous dried apricots flaked almonds ground almonds healthy lamb mint one-pot oranges stew weekend

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Source

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

steamed broccoli and couscous, to serve

Method

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.