Moroccan Inspired Lamb and Apricot Stew

Serves 5

This stew, with its subtle spices and comforting sweet potato which  forms a thick sauce, is fantastic for a cold winter’s evening. The recipe is really simple and is designed for a pressure cooker so its quick to cook. If you don’t have a pressure cooker, the dish can easily be cooked in a casserole dish but will need about another hours worth of cooking. The apricots in the stew give it a lovely sweetness and I’ve tried to counter balance this with a slightly sour and fresh cous cous dish.


24 pieces or 500g of back chops of mutton or lamb
3 tsp cumin seeds
3 tsp coriander seeds
Salt and Pepper
Olive Oil
1 red onion (peeled and roughly chopped)
5cm piece of ginger (peeled and finely chopped)
4 cloves of garlic (peeled and finely chopped)
Small bunch of fresh coriander (leaves picked and stalks finely chopped)
1 red chilli (seeds left in and finely sliced)
2 sweet potatoes (peeled and cut into 2 inch cubes)
250g or 9oz dried apricots (roughly chopped)
300ml water
A 400g tin of chopped tomatoes
Natural Yogurt


Place the lamb or mutton into a large bowl. Grind the cumin and coriander with a pinch of salt and pepper to a powder. If you don’t have cumin and coriander seeds, feel free to use cumin and ground coriander powder and use two teaspoons of each. Sprinkle this spice mixture over the meat and mix.

Heat a splash of oil in the bottom of the pressure cooker and add the meat. Fry it until golden brown and then add in the onions, ginger and garlic. Cook for a further five minutes until the onions soften, stirring to prevent the spices from burning and turning down the heat if need be.

Add the chopped coriander stalks and half of the sliced chilli. Tip the sweet potatoes into the pot, together with the apricots, tomatoes and the water. Secure the lid, bring to the boil and turn down the heat, cooking at pressure for thirty to forty minutes or until the lamb is tender

Season the dish if required and serve with a dollop of yogurt with sliced chilli and coriander leaves on top, keeping back some coriander for the cous cous

Cous Cous


1 onion (peeled and finely sliced)
Lime juice
250g or 9oz cous cous
50g or 2oz flaked almonds (gently toasted in a dry pan)
1 orange (roughly chopped)
Remaining coriander leaves 


Spread the sliced onions over a plate and sprinkle with lime juice and some coarsely ground salt. Rub this into the onions and leave them to steep. This takes away the harshness from the onions and the lime juice acts as a nice counter balance to the sweet and spicy lamb

Cook the cous cous according to the packet instructions

Mix the onions, lime juice, half the almonds, the orange and half of the coriander into the cous cous. Taste it and add olive oil, lime juice and additional seasoning if required. The cous cous needs to taste fresh and slightly sour to cut through the sweetness of the dish.

Decorate the top of the cous cous with the remaining almonds and coriander. Serve with the lamb and enjoy.

7 Responses to “Moroccan Inspired Lamb and Apricot Stew”
  1. Sukruti says:

    looks and sounds delicious !! 🙂

  2. It’s interesting that you used sweet potatoes. I’m trying that! Thanks.

  3. needtotaste says:

    This sounds delicious. Also: I love your blog name! Cheers!

  4. Jar Of Salt says:

    I’ve always wanted to try cooking with apricots — and I love Meditteranean cuisine 🙂 Bookmarking this one for a kitchen experiment.

    • This recipe is a great first foray into cooking apricots in something savoury as the spices help to balance out the sweetness. Let me know how you get on with it and if you come across any nice apricot recipes

  5. Jar Of Salt says:

    I’m definitely going to start with this 🙂 I’ve begun trying other bloggers’ recipes so I”ll keep you posted when I get around to trying this in the kitchen.

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  1. […] favourite dishes. It’s fantastic with a Sunday roast on a cold winter’s day, or with a spiced lamb and apricot stew or even served cold with grilled meat on a hot summer […]

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