Moroccan Lamb With Apricots Almonds And Mint Recipes

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MOROCCAN-STYLE LAMB SHANKS WITH APRICOTS



Moroccan-Style Lamb Shanks with Apricots image

This is a gorgeous, easy and pretty quick version of lamb tagine I made on Valentine's Day. For an authentic feel we ate it with our fingers--it was a complete hit!

Provided by moonpig

Categories     World Cuisine Recipes     African     North African     Moroccan

Yield 2

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 teaspoon cumin seeds
1 onion, thinly sliced
4 cloves garlic, crushed
1 sweet potato, peeled and diced
2 (1 pound) lamb shanks
1 (14.4 ounce) can chopped canned tomatoes
1 ¼ cups chopped dried apricots
1 ½ teaspoons harissa
salt and pepper to taste
2 tablespoons slivered almonds
1 cup quick-cooking couscous
2 tablespoons extra-virgin olive oil

Steps:

  • Heat 2 tablespoons olive oil in a heavy pot over medium heat. Add cumin seeds and cook until they release their aroma for about 1 minute. Stir in the onions, garlic, and sweet potatoes. Reduce heat to medium-low; cover and cook for 5 minutes, stirring occasionally so potatoes don't stick.
  • Put the lamb shanks in the pot and brown on all sides, about 8 minutes. Add tomatoes, apricots, and harissa. Season with salt and pepper. If mixture seems a bit dry, add a splash of water. Bring to a boil, then lower heat and cover. Simmer until meat is tender and falling off the bone, one hour or more, depending on the size of the shanks. Stir occasionally.
  • Heat a small skillet over low heat and add the slivered almonds. Stir and cook until almonds are lightly browned, about 5 minutes. Remove from heat and set aside.
  • Place couscous in a large bowl and slowly pour in lukewarm water until just covered. Let sit until water is absorbed, about 10 minutes. Toss couscous with 2 tablespoons olive oil and toasted almonds. Transfer to a serving dish. Spoon the lamb over the couscous and serve.

Nutrition Facts : Calories 1249.3 calories, Carbohydrate 119.5 g, Cholesterol 178.6 mg, Fat 54.6 g, Fiber 14.8 g, Protein 70 g, SaturatedFat 13.4 g, Sodium 811 mg, Sugar 44 g

MOROCCAN LAMB WITH APRICOTS, ALMONDS & MINT



Moroccan lamb with apricots, almonds & mint image

This hearty and healthy stew is perfect to share with your friends and family

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 2h

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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 and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
  • Add the apricots and two-thirds 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.

Nutrition Facts : Calories 441 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Protein 34 grams protein

MOROCCAN LAMB WITH APRICOTS, ALMONDS AND MINT



Moroccan Lamb With Apricots, Almonds and Mint image

Make and share this Moroccan Lamb With Apricots, Almonds and Mint recipe from Food.com.

Provided by Lou van

Categories     Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
550 g lean lamb, cubed
1 onion, chopped
2 garlic cloves, crushed
700 ml lamb or 700 ml chicken stock
grated zest and juice 1 orange
1 cinnamon stick
1 teaspoon clear honey
175 g ready-to-eat dried apricots
3 tablespoons chopped of fresh mint
25 g ground almonds
25 g toasted sliced almonds
steamed broccoli and couscous, to serve

Steps:

  • 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.
  • 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 and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
  • Add the apricots and two-thirds 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.

Nutrition Facts : Calories 457.9, Fat 21.8, SaturatedFat 5.1, Cholesterol 88, Sodium 110.2, Carbohydrate 34.9, Fiber 5.4, Sugar 26.6, Protein 33.5

MOROCCAN LAMB TAGINE WITH APRICOTS AND ALMONDS



Moroccan lamb tagine with apricots and almonds image

Moroccan lamb tagine with apricots and almonds. Tender lambs are slow cooked with aromatic spice blend of ras-al-hanout and dried apricots in this exquisite tagine recipe, garnished with silvered almonds and fresh mint.

Provided by Sukanya Ghosh

Categories     Main Course

Time 2h30m

Number Of Ingredients 12

2 pound Lamb
2-3 tbsp Ras al hanout spice blend
2-3 tbsp Harissa
1 Onion chopped , big
1 cup Dried apricots
1/2 cup Sliced almonds
1 tbsp Honey
1 cup Tomato puree
Salt to taste
2 twigs Mint (fresh)
3/4 tsp Saffron
3-4 tbsp Olive oil

Steps:

  • Wash the lambs in running cold water. The dish taste best if the lambis tender one.Wipe the lamb dry and keep aside.

MOROCCAN LAMB WITH APRICOTS, ALMONDS & MINT



MOROCCAN LAMB WITH APRICOTS, ALMONDS & MINT image

Categories     Lamb

Yield 4

Number Of Ingredients 13

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

Steps:

  • 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. 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 and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour. Add the apricots and two-thirds 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.

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