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Braised lamb steaks with apricots & almonds


  • Whisk the ground cumin, coriander and cinnamon with the harissa, ¼ cup oil and 1 tbsp honey in a large bowl.
  • Add the lamb and toss to coat well.
  • Then heat a little oil in a heavy-bottomed casserole (or heavy bottomed pot) and seal the lamb all over, in 2-3 lots, retaining the marinade.
  • Clean the casserole, add a little fresh oil and gently saute the onion, carrot, celery and garlic until reasonably tender, stirring now and again. 
  • Then add any leftover marinade and toast lightly, continually stirring. 
  • Add 2 tbsp honey with the lamb and any cooking juices (in one layer), stock to cover and seasonings. Cover and gently simmer for about 45 mins. 
  • Then add the apricots and cook for about another 30 mins. 
  • Scatter the fresh coriander and almonds over the top and serve with steamed rice, couscous or your favourite potato dish on the side.


  • 1 tbsp ground cumin
  • ½ tbsp ground coriander
  • ½ tbsp ground cinnamon
  • 1 tbsp harissa (or sambel oelek)
  • 3 tbsp honey
  • 8 lamb steaks, trimmed of all fat & sinew
  • olive oil
  • 1 large onion, chopped
  • 1 medium carrot, finely diced
  • 2 large celery stalks, finely diced
  • 3 garlic cloves, crushed
  • 1 litre chicken stock
  • sea salt & freshly ground pepper
  • a good handful of dried apricots
  • 2 tbsp chopped fresh coriander
  • a handful of flaked almonds, toasted

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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