Moroccan lamb with apricots, almonds & mint

• Meat

  • 550 g Lamb, lean

• Produce

  • 2 Garlic cloves
  • 3 tbsp Mint mint mi-nt there are several types of mint, fresh
  • 1 Onion
  • 175 g Ready-to-eat dried apricots
  • 1 Zest and juice 1 orange orange or-ange one of the best-known citrus fruits

• Canned Goods

  • 700 ml Lamb or chicken stock

• Condiments

  • 1 tsp Clear honey

• Pasta & Grains

  • 1 Broccoli and couscous

• Baking & Spices

  • 1 Cinnamon stick

• Oils & Vinegars

  • 2 tbsp Olive oil olive oil ol-iv oyl probably the most widely-used oil in cooking

• Nuts & Seeds

  • 25 g Almonds, ground
  • 25 g Almonds, toasted flaked

Found on bbcgoodfood.com

Description

Ingredients

• 2 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. Its…
• 550g lean lamb, cubed Lamb laamA lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
• 1 onion, chopped Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
• 2 garlic cloves, crushed
• 700ml lamb or chicken stock
• grated zest and juice 1 orange Orange or-ange One of the best-known citrus fruits, oranges arent necessarily orange - some varieties are…
• 1 cinnamon stick
• 1 tsp clear honey
• 175g ready-to-eat dried apricots
• 3 tbsp chopped fresh mint Mint mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
• 25g ground almonds
• 25g toasted flaked almonds
• steamed broccoli and couscous, to serve Couscous koos-koosConsisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

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.

Nutrition