Lamb with Apricots and Almonds

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Lamb with Apricots and Almonds 

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.

Prep Time:
Cook Time:
Total Time:
Serves: 4
  • 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

  1. Heat the oil in a large flameproof casserole

  2. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often

  3. Remove the lamb to a plate, using a slotted spoon

  4. Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened

  5. Return the lamb to the pot

  6. Add the stock, zest and juice, cinnamon, honey and salt and pepper

  7. Bring to the boil then reduce the heat, cover and cook gently for 1 hour

  8. Add the apricots and cook for 30 minutes until the lamb is tender

  9. Stir in the ground almonds to thicken the sauce

  10. Scatter the mint and toasted almonds over the top and serve with couscous.

Category: Entrée

Cuisine: Moroccan

Sub-Category: Lamb

Total Views: 1954

Word Count: 476

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