Enjoy our Baked Apricot Lamb Casserole with couscous and ‘healthy’ glass of red.
Our Baked Apricot Lamb Casserole makes a hearty and special feast, especially when served with couscous and a ‘healthy’ glass of red.
Time: 90 minutes, plus 12 hours to marinate
- 225 g lean boneless lamb, cut into chunks
- 175 g mushrooms, sliced
- 1/2 onion, thinly sliced
- 1 bay leaves
- 1 sprigs fresh thyme
- 1 garlic cloves, crushed
- 1 carrots, sliced
- 1 celery stalks, sliced
- 1⁄4 teaspoon freshly grated nutmeg
- 1 cup strong brown ale
- 1can (250 ml) diced tomatoes
- 1⁄3 cup chicken stock
- 75 g dried apricots, halved
- pepper, to taste
- 1 tablespoon chopped parsley to garnish
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, carrots, 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!
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