Lamb & apricot stew

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

  • Prep:10 mins
    Cook:35 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 447
  • fat 28g
  • saturates 10g
  • carbs 19g
  • sugars 15g
  • fibre 4g
  • protein 32g
  • salt 0.69g


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


  1. 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.

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