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Moroccan Lamb with Apricots, Almonds & Mint

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Moroccan Lamb with Apricots, Almonds & Mint

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Ingredients

Adjust Servings:
2 tablespoon Olive Oil
550g Lean Lamb cubed
1 Onion chopped
2 Garlic Cloves crushed
700ml Lamb or Chicken Stock
1 orange Zest and Juice grated
1 cinnamon stick
1 teaspoon Honey clear
175g Dried Apricots ready-to-eat
3 tablespoon Fresh Mint chopped
25g Ground Almonds
25g Flaked Almonds toasted
to serve Steamed Broccoli and Couscous

Nutritional information

441g
kcal
24g
fat
6g
saturates
23g
carbs
0g
sugars
0g
fiber
34g
protein
0g
salt

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Features:
  • Dairy free
Cuisine:

Moroccan lamb with apricots, almonds & mint - A fuss-free midweek entertaining dish !

  • 2 hr 30 min
  • Serves 4
  • Hard

Ingredients

Directions

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Steps

1
Done

Heat the oil in a large 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
Done

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
Done

Add 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 left over mint and toasted almonds scattered over the top.

Richa

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