Moroccan lamb with apricots, almonds & mint

• olive oil↗2 tbsp tbsp
• lean lamb↗550g g

  cubed

• onion↗1

  chopped

• garlic cloves↗2

  crushed

• lamb or chicken stock↗700ml ml
• orange↗grated zest and juice 1

  grated zest and juice 1

• cinnamon stick↗1
• clear honey↗1 tsp tsp
• ready-to-eat dried apricots↗175g g
• chopped fresh mint3 tbsp tbsp
• ground almonds↗25g g
• toasted flaked almonds↗25g g
• steamed broccoli and couscous

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.