Moroccan Spiced Lamb Written by Mr Filbert, September 7th, 2015 2 tbsp rapeseed oil 550g lean lamb – cubed. 1 red onion, chopped 1 garlic clove, crushed 700ml lamb or vegetable stock Grated zest and juice of 1 lime 1 tsp harissa paste 1 tsp honey 175g ready-to-eat dried apricots 2 tbsp chopped fresh coriander 40g crushed Moroccan Spiced Almonds Heat the oil in a large flameproof casserole dish. 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 and allow to rest. 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, harissa paste, honey and season with a little salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour. Add the apricots and two thirds of coriander and cook for 25 minutes until the lamb is tender. Stir in most of the Moroccan Spiced Almonds and cook for another 5 minutes. Serve with the remaining coriander and almonds scattered over the top.