2tbsp Olive Oil
550g lean lamb, cubed
1 onion, chopped
2 garlic cloves, crushed
700ml lamb or chicken stock
1 Grated zest and juice of an orange
1 cinnamon stick
175g ready-to-eat dried apricots
3tbsp chopped fresh mint
25g ground almonds
50g steamed broccoli per person
50g steamed cous cous per person
25g toasted flaked almonds
Heat the oil in a large dish. 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.
Stir the onion and garlic into the dish and cook gently for 5 minutes until softened.
Return the lamb to the casserole dish. Add the stock, zest and juice, cinnamon, honey, salt and pepper.
Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
Add the apricots and 2-3 of the mint and cook for 30 minutes until the lamb is tender.
Stir in the ground almonds to thicken the sauce.
Scatter the remaining mint and toasted almonds over the top.
Serve with couscous and steamed broccoli.
High in Vitamin C, Iron, Fibre and Folate.
Source of Calcium & Omega-3