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Spectacular Slow Cooking: Moroccan Lamb with Apricots and Almonds

Slow Cooking recipe: Moroccan lamb with apricots and almonds

I’m not sure the photo really does this one justice, but WOW this dish is packed with flavour. It was one of those slow-cooked dishes which I really struggled NOT to eat before dinner time, it just smelled so GOOD!

It’s really simple to make but the flavours are fantastic, I really can’t recommend this enough.


  • 1 tbsp olive oil
  • 550g lean cubed lamb
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 700ml lamb stock
  • grated zest and juice of 1 orange
  • 1/2 cinnamon stick
  • 1 tsp clear honey
  • 175g ready-to-eat dried apricots
  • 3 tbsp fresh mint
  • 25g ground almonds
  • 25g toasted flaked almonds


Heat the oil in a frying pan and fry the lamb for a few minutes until browned. Remove with a slotted spoon and put into your slow cooker. Fry the onions and garlic in the remaining oil until softened. Add to the slow cooker.

Add the stock, zest and orange juice, honey and some salt and black pepper to the slow cooker and cook for as many hours as you have available (3 hours on high, or 6 hours on low). 30 minutes before serving, add the apricots, half the mint, ground almonds and the cinnamon stick and cook for a further half an hour.

When done scatter over the remaining mint and toasted almonds and serve with rice or couscous.

The original recipe comes from: Good Food 101 Slow-cooking recipes

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