About this recipe:Moroccan cuisine is delicious and not at all difficult to prepare, and this recipe is no exception. This is a fabulous Moroccan recipe for anything from a dinner party to a midweek supper treat. Serve with couscous.
2 tablespoons olive oil
600g lean lamb, diced
1 onion, finely chopped
2 garlic cloves, finely chopped
juice and zest of 1 unwaxed orange
1 cinnamon stick
1 teaspoon honey
salt and black pepper to taste
175g unsulphured dried apricots
50g flaked almonds
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Heat the olive oil in a heavy saucepan. Saute the lamb for 5 minutes. Remove from the pan.
Fry the onion and garlic for 5 minutes in the same pan until translucent. Put the lamb back into the pan.
Add the orange zest and juice along with the cinnamon and honey to the pan. Add salt and pepper and add sufficient water to cover the meat. Bring to the boil. Cover the pan with a lid and reduce the temperature. Simmer for 1 hour.
Add the apricots and continue cooking for 30 minutes until the lamb is tender.
Toast the almonds in a dry frying pan over medium heat; sprinkle over the lamb to serve.