Sweet Moroccan Lamb

Sweet Moroccan Lamb
Yields 4 servings
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Sweet stew with apricots, almonds, and mint.


  • 2 tbsp olive oil
  • 1lbs cubed lamb
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 3 cups chicken stock
  • grated zest and juice 1 orange
  • 1 cinnamon stick
  • 1 tsp honey
  • 6 oz dried apricots
  • 3 tbsp chopped fresh mint
  • 1 oz toasted flaked almonds
  • 1 oz ground almonds


  • 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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