Moroccan Lamb Stew

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All of the ingredients used in our recipes can be bought at Beanbag Natural Health, 2 Wesley Walk, Witney, Oxon 01993 773922

This dish incorporates an unusual blend of apricots and orange with savoury foods. It is gluten, Dairy and wheat free.

50g (2oz) dried apricots

1 tablespoon of olive oil

1 small onion (chopped)

500g (1lb) cubed lamb

Half a teaspoon of ground cumin

Half a teaspoon of ground coriander

Half a teaspoon of ground cinnamon

Juice of an orange

1 dessertspoon of ground almonds

300ml of chicken stock (using organic stock cube)

Salt and pepper

1 tablespoon of cornflour mixed with two tablespoons of cold water.

1. Cut the apricots in half and leave to soak in 150ml (quarter of a pint) of boiling water.

2. Pre-heat the oven to 180C, Gas Mark 4.

3. Heat the oil in a casserole dish and fry the onion. Stir in the lamb.

4. Add the cumin, coriander, cinnamon, salt and pepper.

5. Cook and stir for 5 minutes.

6. Add the apricots and their soaking liquid, the orange juice, ground almonds and stock.

7. Cover the casserole dish and place in the oven for one and a half hours.

8. Alternatively, one can cook this dish in a pressure cooker 20 minutes on high pressure.

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