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Recipe of the Week: Moroccan Spiced Lamb with Sweet Apricots & Couscous

This delicious Moroccan inspired dish was our customer’s favourite last week. If you didn’t order it but fancy giving it a go, you can cook it at home with this recipe card. Take a look at this week’s menu to see which tasty recipes you could be cooking at home!

This dish is inspired by the delicious Moroccan speciality, lamb tagine. The aroma alone should transport you somewhere hot where the air is heavy with the smell of delicious spices. Traditionally, tagine is slow-cooked in a terracotta pot with a conical lid that is also called a tagine. Our version only takes 40 minutes to make in a saucepan, but we’ve still managed to maintain all the flavours and aromas of the traditional version by using only the best ingredients. If you’re looking for an amazing dinner in even less time, check out our 20 Recipes Ready In 20 Minutes post.

  • Kcal/fat/prot: 967 / 46g / 51g (/pers)
  • Origin: Morocco
  • Prep time: 40 min.

Ingredients for 2 (for 4):

  • 300g (600g) Lamb mince
  • 1/2 tsp (1 tsp) Ground cumin
  • 1 (2) Medium red onion
  • 1 (2) Garlic clove
  • 1 (2) Vegetable stock cube
  • 10g (20g) Fresh mint
  • 30g (60g) Almonds
  • 150g (300g) Couscous
  • 1/2 tsp (1 tsp) Cinnamon
  • 50g (100g) Apricots
  • 150g (300g) Greek yoghurt

You need: Salt, Pepper and Vegetable oil.


  1. Boil a kettle. Dissolve the stock cube(s) in 425ml of boiling water. Add the couscous to a bowl with 275ml of the stock (save the rest for step 5) and cover well. Set aside for 10 min, then fluff with a fork.
  2. Meanwhile, peel the onion and chop finely. Crush the garlic with the side of a knife, peel it and chop finely. Remove the mint’s leaves and chop coarsely, discarding the stems, Cut the apricots into quarters.
  3. Put a large pan on a medium-high heat. Once the pan is hot, add the almonds and toast for 3 min. Remove from the pan and set aside (used in step 6). Return the almond pan to a medium-high heat, add the lamb mince and cook for 3 min or until browned.
  4. Remove the lamb from the pan and set aside. Add the onion and cook in the lamb’s juices for 4 min or until soft. Add the garlic and cook for 1 mi
  5. Return the lamb to the pan, add the cumin and cinnamon and cook for 2 min. Add the apricots and the remaining stock. Reduce the heat and simmer for 10 min or until the lamb is cooked through. Season to your taste with salt and pepper
  6. Meanwhile, crush the almonds into small pieces with a pestle and mortar or use a knife. Tip: if the lamb becomes too dry, gradually add a few tbsp of water
  7. Combine the yoghurt and mint. Season the mint yoghurt to your taste with salt and pepper
  8. Arrange the lamb and couscous on plates. Drizzle the couscous with the mint yoghurt. Sprinkle the almonds on top.


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