Moroccan Lamb with Apricots, Almonds and Mint

Serves 4

• 2 tbls Olive Oil
• 550g/1lb 4oz Lean Lamb – cubed
• 1 Onion – chopped
• 2 Cloves Garlic – crushed
• 700ml/1.1/4 pints Lamb of Chicken Stock
• Grated Zest and Juice of 1 Orange
• 1 Cinnamon Stick
• 1 tsp Clear Honey
• 175g/6oz Read to Eat Dried Apricots
• 3 tbls Chopped Fresh Mint
• 25g/1oz Ground Almonds
• 25g/1oz Toasted Flaked Almonds
• Salt and Pepper

Serve with Pasta or Vegetables of your choice.

Heat the oil in a large pan, 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 with a slotted spoon.

Stir the onion and garlic into the pan and cook gently for 5 minutes until softened. Return the Lamb to the pan.

Add the stock, zest and juice of the orange, cinnamon, honey and salt and pepper to taste. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.

Add the apricots and the mint and cook for 30 minutes until the Lamb is tender.

Stir in the ground almonds to thicken the sauce, scatter the toasted almonds over the top.

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