Eileen's Moroccan lamb

Serves 4. Takes about 2 hours

2 tbsp olive oil
550g/1lb 4 oz lean lamb, cubed
1 onion, chopped
2 garlic cloves, crushed
700ml/1¼ pints lamb or chicken stock
Grated zest and juice of 1 orange
1 cinnamon stick
1-tsp clear honey
175g/6oz ready-to-eat dried apricots
3 tbsp chopped fresh mint
25g/1oz ground almonds
25/1oz toasted flaked almonds
Steamed broccoli and couscous, to serve

1. Heat the oil in a large flameproof casserole. 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.
2. Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt & pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
3. Add the apricots and ⅔ of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.
Eileen’s Note: When making this recipe for 8 people use only 2 pints of stock instead of 2½ pints