I discovered this recipe when my eldest daughter was about 19 months old. I gave it to her thinking she would probably not take to it, and she did! So it has, since then, been included on our family recipe repertoire. It is a lovely moist dish, the lamb gets very soft and you get lots of sweetness from the apricots and honey so there are lot of things in this dish that would appeal to a young palette. So go on, give it go! I serve it with couscous and also peas for my little ones so they get some greens as well!
Serves 2 adults and 4 – 6 kiddie portions for freezing.
Ingredients
- 2 tbsp olive oil
- 550g/1lb lean lamb, cubed
- 1 onion, chopped
- 2 garlic cloves, crushed
- 700ml/1¼ pt lamb or chicken stock
- Grated zest and juice 1 orange
- 1 cinnamon stick
- 1tbsp honey
- 175g/6oz dried apricots
- 3 tbsp chopped mint
- 25g/1oz ground almonds
- 25g/1oz toasted flaked almonds
Instructions
- Heat the oil in a large flame proof casserole.
- Add the lamb and cook over a medium-high heat for 3-4 mins until evenly browned, stirring often.
- Remove the lamb to a plate, using a slotted spoon.
- Stir in the onion and garlic in the casserole and cook gently for 5 mins until softened.
- Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and a little pepper.
- Bring to the boil then reduce the heat, cover and cook gently for 1 hr.
- Add the apricots and two-thirds of the mint and cook for 30 mins 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, and rice or couscous alongside.
Photos Credit: Podchef
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