Recipe: Moroccan lamb with apricots

Ingredients
2 tablespoons olive oil
18oz (500g) lean lamb, cubed
1 onion, chopped
2 garlic cloves, crushed
1.25 pints (700 ml) lamb or chicken stock
Grated zest and juice of one orange
1/2 teaspoon cinnamon
1 teaspoon clear honey
6oz (175g) ready-to-eat
dried apricots
3 tablespoons chopped fresh mint
1 0z (25g) ground almonds
1oz (25g) toasted flaked almonds

Method
1. Heat the oil in a large flameproof casserole pan.
2. Add the lamb and cook on a medium high heat for three-four minutes until evenly browned, stirring often.
3. Remove the lamb to a plate, using a slotted spoon.
4. Stir the onion and garlic into the casserole pan and cook gently for five minutes until softened. Return the lamb to the pot.
5. Add the stock, zest and juice, cinnamon, honey and salt and pepper.
6. Bring to the boil then reduce the heat, cover and cook gently for one hour.
7. Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender.
8. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.

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