A fruity and warming Middle Eastern tagine to be served with couscous and herbs – a speedy casserole with plenty of flavour.

Lamb & Apricot Stew

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Worldwide
Servings 2 servings
Calories 447 kcal


  • 2 tbsp olive oil
  • 250 g stewing lamb pieces
  • 1 onion thinly sliced
  • 1 garlic clove chopped
  • 1 tbsp ginger chopped
  • 1 tbsp ras-el-hanout or other spice mix
  • 1 tbsp tomato purée
  • 5 soft dried apricots halved
  • 300 ml vegetable or chicken stock
  • cooked couscous to serve
  • mint or coriander leaves to serve
  • lemon wedges to serve


  • In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned.
  • Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins.
  • Serve with warm couscous, mint or coriander leaves, and lemon wedges.


Recipe from Good Food magazine, December 2011


Calories: 447kcalCarbohydrates: 19gProtein: 32gFat: 28gSaturated Fat: 10gFiber: 4gSugar: 15g
Keyword Lamb
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