Cinnamon, lamb and apricots stew

Next Friday, we've got friends coming round for dinner. I will be away with work mid-week and Mr P is preparing an exam, so neither of us will have time to cook during the week, and there is little I dislike more than serving take-away or ready meals to guests!
That's why I decided to prepare a stew in advance and keep it in the freezer until Friday. I wanted something easy yet luxurious, comforting for cold days but also a bit festive and different. My Moroccan inspired stew was the perfect choice!


For 4 people, you will need:

• 2 packs of diced lamb
• vegetable stock
• 1 large orange
• 1 onion
• 2 cloves of garlic
• ground cinnamon
• clear honey
• a couple of handfuls of dried apricots
• ground almonds
• sliced almonds
• olive oil
• ordinary flour
• salt
• pepper

In a heavy-based casserole dish, heat some olive oil and fry the meat with a bit of flour, salt and pepper. Once browned on all sides, add the chopped onion and garlic. Stir well until the onion is translucent. Add the orange zest, a heaped teaspoon of ground cinnamon and a tablespoon of honey, making sure everything is well mixed.

Add the juice of the orange and about 500 ml of vegetable stock, and leave to bubble away for an hour or so.

The gravy should have thickened nicely by now, but still be liquid. Add the apricots, and let the stew cook for another 30 minutes. Finally, add a tablespoon of ground almonds to thicken the gravy further and pop it back on the hob for another 10 minutes.

The stew is delicious served with couscous, plenty of the sauce and a few sliced almonds to decorate and add some interesting texture.

For desert, I will make a simple orange and cinnamon salad served with almonds thins biscuits, lighter to finish, and keeping in the theme.

Bon appétit!