One Pot Moroccan Lamb

It’s not very often I get half a day off on a Wednesday. I’m normally getting home from work at 9pm from a busy day standing on my feet cutting hair. So I took advantage of my time to cook a really yummy dinner for Dean.

He loves lamb and we often have it in a curry. This dish is similar to a curry as it’s in one pot, but the flavours are very different and it’s packed full of fruity flavours. You would almost think there is wine in there but it’s the honey and apricots shining through.

It’s a great dish to do if you have a few jobs to do in the house, while it was simmering away I was spring (or should I say autumn!) cleaning. It smelt so good too as it traveled up the stairs where I was cleaning.

Even though this dish takes 2 hours to cook it is definitely worth the wait. It’s so simple to make and the time spent simmering packs in so much flavour! The lamb was so tender you didn’t even need a knife to cut it – Dean used his spoon. The easy to make cous cous works really well with this dish too and the lime gives it real freshness.

Dean said this was the best savoury dish I had ever cooked for him and is excited that soon I’ll be working on the blog full time so he’ll hopefully have lots of great meals to sample!

One Pot Moroccan Lamb

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings 2 people

Ingredients

  

• 1 tbsp rapeseed oil
• 450 g lamb neck fillets cut into chunks
• 1/2 red onion sliced
• 2 clove of garlic crushed
• 450 ml chicken stock
• 1/2 orange zest and juice
• 1 cinnamon stick
• 1/2 tsp clear honey
• 1 tsp cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• bunch fresh coriander
• 100 g ready to eat dried apricots cut into halves
• 1 tbsp ground almonds
• 1 lime
• 160 g cous cous
• 300 ml vegetable stock

Instructions

 

• Prepare your lamb fillets by cutting any visible fat off. Heat the oil in a large pan. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly brown. Remove the lamb to a plate and set aside.
• Using the same pan add the sliced onions and garlic cook for about 5 minutes or until softened. Return the lamb to the pan and add the cumin, smoked paprika and ground coriander then give it a good stir.
• Add the stock, zest, juice, cinnamon and honey. Season with salt and pepper. Bring to the boil then reduce the heat, simmer and cover for 1 hour.
• Add the apricots and fresh coriander then stir in well. Cover and cook for another 45 minutes. After 15 minutes add the ground almonds and stir in well, this will help thicken the sauce.
• Add 300ml of vegetable stock to a saucepan and bring to the boil, add the cous cous turn the down the heat, simmer and cover for 5 minutes. Turn the heat off and let stand for 5 minutes. Fluff up with a fork and add handful of fresh coriander, half lime zest and a squeeze of lime juice. Season with pepper and stir well.
• Serve and enjoy!

Pin this recipe for later: