Quick spiced lamb with apricots

Name: Quick spiced lamb with apricots
Yield: Serves 2
Cuisine: Moroccan recipes
Ingredients: 250g lamb neck fillets; 1 small onion, chopped; 1 tsp ground allspice; 2 tbsp vegetable oil; 200g can chopped tomatoes; 150ml hot chicken stock; 75g dried ready-to-eat apricots; 2 tbsp toasted flaked almonds

Easy
October 2005

Easy
October 2005

Serves 2
Ready in 25 minutes

Who says a Moroccan lamb dish needs hours simmering on the hob? This easy spiced lamb with apricots and almonds is on the table in only 25 minutes.

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Ingredients

250g lamb neck fillets
1 small onion, chopped
1 tsp ground allspice
2 tbsp vegetable oil
200g can chopped tomatoes
150ml hot chicken stock
75g dried ready-to-eat apricots
2 tbsp toasted flaked almonds

Ingredients

250g lamb neck fillets
1 small onion, chopped
1 tsp ground allspice
2 tbsp vegetable oil
200g can chopped tomatoes
150ml hot chicken stock
75g dried ready-to-eat apricots
2 tbsp toasted flaked almonds

Method

Cut lamb into chunks and put into a bowl. Add onion, ground allspice and vegetable oil. Season and mix together.
Heat a large frying pan. When hot, add the lamb mixture and cook for 5 minutes to brown the meat and soften the onion. Stir in chopped tomatoes, hot chicken stock and dried apricots. Bring to the boil, then simmer for 10 minutes, until the lamb is cooked through and the sauce has thickened.
Season to taste, divide between 2 plates and scatter each with some toasted flaked almonds.

Method

Cut lamb into chunks and put into a bowl. Add onion, ground allspice and vegetable oil. Season and mix together.
Heat a large frying pan. When hot, add the lamb mixture and cook for 5 minutes to brown the meat and soften the onion. Stir in chopped tomatoes, hot chicken stock and dried apricots. Bring to the boil, then simmer for 10 minutes, until the lamb is cooked through and the sauce has thickened.
Season to taste, divide between 2 plates and scatter each with some toasted flaked almonds.