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Moroccan Lamb with Apricots, Almonds and Mint

Main Course / Dairy Free / Lactose Free / Shellfish Free / North African

Moroccan Lamb with Apricots, Almonds and Mint

Serves: 5

Preparation time:

Cooking time: 1hours

Submitted by: Lead Cooks Working Group


40mls Olive oil
750gms Lean lamb/mutton (cubed) (boneless weight)
2 Medium onions (peeled and chopped)
2 and a half Garlic cloves (peeled and crushed)
750mls Lamb or chicken stock (Halal if necessary)
Juice and grated rind of 1 Orange
1 and half Cinamon sticks
1 and half tsps Clear honey
200gms Apricots (soft ready to eat or dried)
Half bunch Fresh mint (chopped)
35gms Ground almonds
35gms Toasted flaked almonds
400gms Broccoli (washed and trimmed into florets)
400gms Seasonal vegetables (optional)
300gms Dried couscous


Cooking time will be 1 hour 45 minuites if using mutton

1. Heat the oil in a large pan. Add the lamb/mutton and cook over a medium to high heat for 3 to 4 minutes or until evenly browned, stirring often. Remove the meat to a plate, using a slotted spoon

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. If using mutton, cook for longer (1 ½ hours approx)

3. Add the apricots and two-thirds of the mint and cook for a further 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. If using dried apricots, soften by soaking in boiling water for 30 minutes

4. Bring a large pan of water to the boil on a high heat. Add the broccoli and cook for 5 minutes or until cooked through. If using other seasonal vegetables, wash, prepare and cook until tender

5. Couscous. Follow the instructions on the packet, adding pepper to the water to taste.

Serving suggestions

Allergic/intolerant to citrus, you can omit the orange zest and juice

Mutton is cheaper than lamb but needs longer to cook. Order from a butcher or you should find it available at a Halal butcher

Frozen broccoli needs less cooking as it has a tendency to go mushy when overcooked.

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