Moroccan Lamb Curry

Name: Moroccan Lamb Curry
Cuisine: Moroccan
Ingredients: 1 heaped tbsp tomato purée; 400 g tin chopped tomatoes; 25 g chopped dates; 300 ml chicken stock; salt and pepper; salt and pepper; 2 tbsp oil; 2 onions, roughly chopped; 500 g diced lamb shoulder; 25 g plain flour; 1 tsp ground cardamom; 75 g dried apricots, quartered; 1 red pepper, roughly chopped; 1 tsp ground cumin

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

A lovely, North African-inspired curry that can be made using one ovenproof pan. It is lightly spiced and the apricots add a delicious sweetness. This is always really popular in the café and at home, served with couscous or rice.

Ingredients

500 g diced lamb shoulder
25 g plain flour
2 tbsp

Europe
Africa
Morocco
United Kingdom
Main course
Scotland
Spicy

Method

Preheat the oven to 170°C/150°C fan/gas mark 3.
Toss the lamb in the flour and season with salt and black pepper. Put a tablespoon of oil in an ovenproof pan over a medium heat and brown the lamb in batches, removing to a plate once each lot is done.</