Moroccan Lamb

• 1 pound lean lamb
• salt and black pepper
• 2 tablespoons olive oil
• 1 onion chopped
• 2 garlic cloves crushed
• 3 cups chicken stock
• grated zest and juice of 1 orange

• 1 cinnamon stick
• 1 teaspoon honey
• 6 ounces dried apricots
• 3 tablespoons chopped fresh mint, divided
• 1 ounce ground almonds or almond butter
• 1 ounce sliced almonds, toasted
• steamed broccoli and couscous for serving

1. Season the lamb with salt and pepper. Heat the oil in a large pot. Add the lamb and cook over medium-high heat for 3 to 4 minutes until evenly browned, stirring often. Transfer lamb to a plate using a slotted spoon.
2. Stir the onion and garlic into the pot an cook 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon and honey, and season with more salt and pepper. Bring to boil, reduce the heat, cover and simmer gently for 1 hour.
3. Add the apricots and 2 tablespoons of the mint and cook for 30o minutes until the lamb is tender. Stir in the ground almonds or almond butter to thicken the sauce. Scatter the remaining 1 tablespoon mint and toasted almonds over the top and serve with couscous and broccoli.

Makes 4 servings.