Moroccan Lamb and Apricot Casserole

    1 hour 40 minutes

    This is a wonderful Moroccan lamb casserole with apricots in a cinnamon, honey, almond and garlic sauce.

    46 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 600g lean lamb, diced
    • 1 onion, finely diced
    • 2 garlic cloves, finely diced
    • 1 unwaxed orange, juiced and zested
    • 1 cinnamon stick
    • 1 teaspoon honey
    • 1 pinch salt and black pepper, to taste
    • 175g dried apricots
    • 50g slivered almonds

    Preparation:10min  ›  Cook:1hour30min  ›  Ready in:1hour40min 

    1. Heat the olive oil in a heavy saucepan. Saute the lamb for 5 minutes. Remove from the saucepan.
    2. Fry the onion and garlic for 5 minutes in the same saucepan until translucent then return the lamb.
    3. Add the orange zest and juice along with the cinnamon and honey to the saucepan. Add salt and pepper and sufficient water to cover the meat. Bring to the boil. Cover the saucepan with a lid and reduce the temperature. Simmer for 1 hour.
    4. Add the apricots and continue cooking for 30 minutes until the lamb is tender.
    5. Toast the almonds in a dry frying pan over medium heat; sprinkle over the lamb to serve.

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    Reviews in English (4)


    Nice recipe, thanks. I reduced the apricots by half, diced them and added 1/2 tsp of smoked paprika and 1/4 teaspoon cayenne pepper just after putting the apricots in. Very nice.  -  05 Jun 2013


    Excellent meal. I did this for two and over did it with the apricotes but it was still superb. I added some chopped dates and used a Morrocan spiced couscous which added to the flavours.  -  01 Mar 2012  (Review from Allrecipes UK & Ireland)


    Served with mint and lemon cous cous. Lovely.  -  21 Aug 2012  (Review from Allrecipes UK & Ireland)