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    Diced Lamb with Apricots, Cinnamon and Coriander

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    Diced Lamb with Apricots, Cinnamon and Coriander

    The fragrant flavours of North African cooking, where lamb and apricot are a popular partnership, are combined in this recipe. The sharpness of the apricots mingles appetisingly with the cinnamon-spiced lamb and fresh coriander.

    • Preparation time: 40 minutes
    • Cooking time: 85 minutes
    • Total time: 2 hours 5 minutes 60 minutes 60 minutes 5 minutes

    Serves: 4


    • Freshly ground black pepper
    • 115g Waitrose Sun Dried South African Apricot Halves
    • 300ml boiling water
    • 2 medium onions, peeled and finely chopped
    • 1 tbsp olive oil
    • 1 tsp of cinnamon
    • 1 tsp ground coriander
    • 1 tsp paprika
    • 1 tsp plain flour
    • Salt
    • 700g Waitrose Farmhouse Lamb, diced
    • 1 tbsp fresh coriander, chopped
    • 55g flaked almonds


    1. Soak the apricots in the boiling water for 40 minutes.
    2. Gently fry the onions in the olive oil for 3-4 minutes until soft but not brown.
    3. Mix the cinnamon, ground coriander, paprika, flour and salt and pepper in a large bowl. Toss the diced lamb in the spices and turn until covered with the mixture.
    4. Place the lamb in a casserole with the apricots, water and onion, stir and cover. Cook in a preheated oven at 180°C, gas mark 4, for 1 hour 15 minutes until tender.
    5. Stir in the fresh coriander, garnish with a sprinkling of almonds and serve with rice or couscous.

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