A fragrant take on Lamb Flatbread, built on honey and apricot and finished the way we like it. Ready in about 50 min and easily enough for 2 people.
Free to cook
Prep everything first: chop the aromatics, measure the honey and apricot elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the dried apricots and the rest of the honey and apricot flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Moroccan
Members
This Moroccan Curry leans on honey and apricot to do the heavy lifting. We roast the Chickpea...
Moroccan The kind of Moroccan plate you make on repeat. preserved lemon and olive, a proper braise, and...
Moroccan Our tested Stir-Fried Chicken Breast Bites: spiced, generous, and balanced with harissa. Serves...
Moroccan
Members
Our tested Steamed Pork Cake: golden, generous, and balanced with ras el hanout. Serves 6...