Ingredients:

2 tablespoons of olive oil

1.25 pounds of lamb stew meat

1 onion, chopped

2 garlic cloves, crushed

3 cups lamb or chicken stock

Grated zest and juice of 1 orange

1 cinnamon stick

1 teaspoon of honey

6 ounces of dried apricots

3 tablespoons of chopped fresh mint

3 tablespoons ground almonds (almond flour)

3 tablespoons toasted and sliced almonds

and steamed broccoli and couscous to serve

Directions:

1. Heat the oil in a dutch oven or heavy pot with a tight fitting lid. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
2. Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon and honey. Season with salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
3. Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.

Recipe and Photo from BBCgoodfood