Baked Apricot Lamb Casserole

This Baked Apricot Lamb Casserole makes a hearty and special feast, especially when served with couscous and a ‘healthy’ glass of red.

Serves: Two

Time: 150 minutes, plus 12 hours to marinate

Ingredients

• • 225g lean boneless lamb, cut into chunks

• • 175g mushrooms, sliced

• • 1/2 onion, thinly sliced

• • 1 bay leaves

• • 1 sprig fresh thyme

• • 1 garlic cloves, crushed

• • 1 carrot, sliced

• • 1 celery stalk, sliced

• • 1⁄4 teaspoon freshly grated nutmeg

• • 1 cup strong brown ale

• • 1can (250ml) diced tomatoes

• • 1⁄3 cup chicken stock

• • 75g dried apricots, halved

• • pepper, to taste

• • 1 tablespoon chopped parsley to garnish

 

Read: Cauliflower, Cheese and White Bean Bake

Method

Place the lamb, mushrooms and onion in a large bowl. Tie the bay leaves and thyme together and add to the bowl along with the garlic, carrot, celery and nutmeg. Pour over the brown ale and stir, then cover and leave to marinate in the refrigerator for 12 hours.

Preheat the oven to 160ºC and put the marinated lamb into a large casserole dish, then pour over the marinade. Add the tomatoes and stock. Cover and cook in the oven for two hours.

Remove from oven and discard the bay leaves and thyme. Stir in the apricots and season to taste before returning the casserole to the oven to cook for a further 30 minutes.

Scatter parsley over the top and serve with couscous – and don’t forget that glass of red!

What’s your favourite casserole? Why not share the recipe in the comments section below?