MOROCCAN LAMB WITH APRICOTS, ALMONDS AND MINT

Moroccan Lamb With Apricots, Almonds and Mint image

Provided by Lou van

Categories Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

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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 of fresh mint
25 g ground almonds
25 g toasted sliced almonds
steamed broccoli and couscous, to serve

Steps:

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.

Nutrition Facts : Calories 457.9, Fat 21.8, SaturatedFat 5.1, Cholesterol 88, Sodium 110.2, Carbohydrate 34.9, Fiber 5.4, Sugar 26.6, Protein 33.5