This hearty and healthy stew is perfect to share with your friends and family
Prep:2 hrs
Serves 4
2 tbsp olive oil550g lean lamb, cubed1 onion, chopped2 garlic cloves, crushed700ml lamb or chicken stockgrated zest and juice 1 orange1 cinnamon stick1 tsp clear honey175g ready-to-eat dried apricots3 tbsp chopped fresh mint25g ground almonds25g toasted flaked almondssteamed broccoli and couscous, to serve
STEP 1Heat 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.STEP 2Stir 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.STEP 3Add 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.
