Jan 13, 2015

Moroccan Lamb with mint, apricots, almonds and dates


Preparation Time: 20 minutes
Cooking Time: 2 hours
Serves approx 4

600 g of lean lamb meat diced
1 tablespoon of olive oil
1 onion chopped
2 garlic cloves crushed
700 ml of lamb or chicken stock
1 cinnamon stick (if you desire this flavour) - note take this out after one hour
one teaspoon of zest of orange and juice of one orange
1 tablespoon of fresh mint chopped
50 g almonds flaked
200 g read to eat dried apricots
1 tablespoon of honey
handful of dates pitted cut in half
Salt and pepper to your taste
12 broccoli florets

Heat a little oil in a large casserole pot to cook on stove top.  Add lamb and cook until brown, set aside.

In the same casserole pot add a little more oil and the onion and garlic.  Cook until opaque then add the lamb and the stock and stir through.  Then you can add the zest of orange, honey, orange juice, cinnamon stick (only for an hour in this casserole) and also add a little salt and pepper.  Bring this to the boil carefully slowly and cook for an hour covered.


After an hour add the apricots, almonds, dates and the mint.  This can be cooked slowly for another hour and served with either Cous cous or rice.


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