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Lamb and apricot stew recipe

Lamb and apricot stew recipe

6 ratings

Inspired by a North African tagine this tasty lamb and apricot stew recipe plays with sweet and savoury flavours. Layer spices with tender lamb and stew in a chicken stock sauce, it takes a little while but we know you won't regret it. Serve straight away with fluffy couscous or breads to mop up the juices. See method

  • Serves 4
  • 20 mins to prepare and 1 hr 40 mins to cook
  • 770 calories / serving

Ingredients

  • 750g stewing lamb, cut into diced pieces
  • 100g dried apricots
  • 2 fresh apricots, stoned and quartered
  • 25g raisins
  • 1/4tsp ground cloves
  • 1/4tsp ground coriander
  • 1/4tsp cayenne
  • 1/4tsp turmeric
  • 1tsp ground ginger
  • 1tsp cinnamon
  • 4 whole green cardamom pods, crushed
  • 20g butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cinnamon stick
  • 300ml chicken stock
  • 50g (2oz) whole almonds
  • 10ml honey
  • 2 beef tomatoes, quartered
  • 2 carrots, cut into batons
  • sprig flat-leaf parsley, chopped
  • sea salt
  • freshly ground pepper

Each serving contains

  • Energy

    3200kj
    770kcal     38%

  • Fat

    50g 71%

  • Saturates

    21g 105%

  • Sugars

    27g 30%

  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 29.5g Protein 51.9g Fibre 6.8g

Method

Inspired by a North African tagine this tasty lamb and apricot stew recipe plays with sweet and savoury flavours. Layer spices with tender lamb and stew in a chicken stock sauce, it takes a little while but we know you won't regret it. Serve straight away with fluffy couscous or breads to mop up the juices.

  1. In a bowl, blend together the cloves, coriander, cayenne, turmeric, ginger, cinnamon, cardamom, black pepper with some water to make a paste. Add the lamb and coat with the paste, cover and place in the fridge for a few hours to marinate.
  2. In a large pot, heat the butter over a moderate heat and saute the onions, garlic and cinnamon stick until the onions are soft. Add the lamb marinade and the stock and simmer and stew for eighty minutes or until the lamb is tender. Add the apricots, raisins, almonds, carrots, tomatoes and honey and simmer for a further twenty minutes when the lamb should begin to fall apart. Check seasoning and add the chopped parsley and serve immediately.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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