Lamb with Apricots and Almonds
Posted in Lamb and Mutton Recipes Tell-a-Friend
Lamb with apricots and almonds, a hearty lamb stew, prepared with dried apricots and almonds and served with couscous is perfect for a family meal. Like most stews or casserole type dishes it tastes twice as nice the next day.
Ingredients
30 ml olive oil
550 g lean lamb, cubed
1 onion, chopped
2 garlic cloves, crushed
700 ml chicken stock
grated zest and juice of 1 orange
1 cinnamon stick
5 ml clear honey
175 g dried apricots
25 g ground almonds
15 ml chopped fresh mint
25 g toasted flaked almonds
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 cook for 30 minutes until the lamb is tender
Stir in the ground almonds to thicken the sauce
Scatter the mint and toasted almonds over the top and serve with couscous.
Category: Entrée
Cuisine: Moroccan
Sub-Category: Lamb
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