Moroccan Lamb With Apricots, Almonds and Mint

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READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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