Moroccan lamb recipe

Moroccan lamb recipe

1 tbsp olive oil, 500g cubed lamb, 2 small chopped onions, 3 garlic cloves, 750ml chicken stock, zest of orange with juice, a cinnamon stick, chopped mint, 25g ground almonds, 25g flaked toasted almonds, 200g dried apricots, 1tsp honey.

Heat the oil, and add the lamb and cook until browned, then remove lamb and bring other ingredients (except apricots, almonds and mint) to the boil cooking for about 1 hour. Then add apricots, mint and almonds. Serve with rice or couscous.