Ingredients
-
2
-
550
-
1
-
2
-
700
-
-
1
-
1
-
175
-
3
-
25
-
25
-
-
-
Directions
Moroccan Lamb With Apricots, Almonds and Mint, From Good Food Magazine, posted for ZWT6 , From Good Food Magazine, posted for ZWT6
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Steps
|
1
Done
|
Heat the Oil in a Large Flameproof Casserole. |
|
2
Done
|
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. |
|
3
Done
|
Stir the Onion and Garlic Into the Casserole and Cook Gently For 5 Minutes Until Softened. |
|
4
Done
|
Return the Lamb to the Pot. |
|
5
Done
|
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. |
|
6
Done
|
Add the Apricots and Two-Thirds of the Mint and Cook For 30 Minutes Until the Lamb Is Tender. |
|
7
Done
|
Stir in the Ground Almonds to Thicken the Sauce. |
|
8
Done
|
Serve With the Remaining Mint and Toasted Almonds Scattered Over the Top. |
