Moroccan Spiced Lamb with Cinnamon & Apricots
A deeply aromatic dish with a sweet-savoury balance
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Servings: 4 Servings
Calories: 122kcal
Cost: £12
Equipment
- 1 Cutting Board and Cooks Knife
- 1 Dutch Oven or a heavy pot with a tight lid.
Ingredients
- 500 g 1 Lb Lamb Shoulder, cubed
- 1 each Onion finely chopped
- 2 each Garlic Cloves finely chopped
- 1 each Stick of Cinnamon
- 1 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- ½ Tsp Paprika
- 1 Tbsp Tomato Paste
- 200 ml 7 fl oz Chicken or Lamb Stock
- 6 each Dried Apricots halved
- Salt & Pepper to Taste
- Olive Oil
- Fresh Coriander and Sliced Almonds to garnish
Instructions
- Heat the oil in a heavy pan. Brown the lamb in batches, then set aside.
- In the same pan, sauté the onion and garlic until golden brown.
- Stir in the cumin, coriander, paprika, and cinnamon stick. Cook for 1 minute.
- Add the tomato paste and cook briefly.
- Return the lamb to the pot. Add the stock and apricots and bring to a simmer.
- Cover and cook on low heat for 1.5–2 hours, until the lamb is tender.
- Remove the cinnamon stick. Season and garnish with the coriander and almonds.
- Serve with couscous or flatbread.
Nutrition
Calories: 122kcal | Carbohydrates: 3g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 157mg | Potassium: 308mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg