Moroccan Lamb With Apricots, Almonds And Mint - cooking recipe

Ingredients

2 tablespoons olive oil
550 g lean lamb, cubed
1 onion, chopped
2 garlic cloves, crushed
700 ml lamb or 700 ml chicken stock
grated zest and juice 1 orange
1 cinnamon stick
1 teaspoon clear honey
175 g ready-to-eat dried apricots
3 tablespoons chopped of fresh mint
25 g ground almonds
25 g toasted sliced almonds
steamed broccoli and couscous, to serve

Preparation

Heat the oil in a large flameproof 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.
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.
Add the 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 remaining mint and toasted almonds scattered over the top.