Hi David.
yes, you can use lamb mince. It generally has a higher fat content than the lean diced lamb we use in the recipe, so if fat content and calories are important to you, you would be best to fry the mince first and drain off any excess fat that is released.
The mince will probably take less time to cook than diced lamb, but I’d recommend cooking it for the full time to allow the flavours to mingle and the sauce to reduce and thicken.

Hey Lesley, you can make this Moroccan Lamb Pie ahead and reheat from chilled in a moderately hot oven for 25-30 minutes or until piping hot. Hope that helps!

Hey Caz, apricots are used in a lot of Moroccan cooking and we think they add an authentic taste to this pie they don’t make it overly sweet just compliment the flavours. If you prefer you can leave out the apricots out and it will still taste great, hope that helps!