This is delicious served with couscous and steamed purple sprouting or tenderstem broccoli.
Ingredients
- 2 tbsps olive oil
- 550 g lean lamb, cubed
- 1 medium onion peeled and chopped
- 2 plump garlic cloves peeled and crushed
- 700 ml lamb or chicken stock
- 1 orange zest grated and orange juiced
- 1 cinnamon stick
- 1 tsp clear honey
- 175 g ready to eat dried apricots
- 3 tbsps chopped fresh mint
- 25 g ground almonds
- 25 g toasted flaked almonds
Servings:
Instructions
- Heat the oil in a large flameproof casserole then add the lamb. Cook over a medium high heat for 3-4 minutes, stirring often, until evenly browned. REmove the lamb from the pan with a slotted spoon and set aside.
- Add the onion and garlic to the casserole and cook gently for 5 minutes until softened.Return the lamb to the pot.
- Add the stock, orange zest and juice, cinnamon and honey then season to taste. Bring to the boil then reduce heat, cover and simmer gently for 1 hour.
- Add the apricots and two thirds of the mint, then cook for 30 minutes more. Stir in the ground almonds to thicken the sauce.
- Serve with the remaining mint and toasted almonds scattered over the top.
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