Tangy lamb casserole

    Tangy lamb casserole

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    2hr


    2 people made this

    About this recipe: A great oven casserole with lamb, bacon, dried apricots and prunes. I like the hearty dish especially when it is cold outside.

    hisacke Buckinghamshire, England, UK

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 675g (1 1/2 lb) lean lamb, diced
    • 4 rashers bacon, rind removed and chopped
    • 275g (10 oz) baby onions, peeled and halved
    • 1 clove garlic, crushed
    • 1/2 teaspoon ground allspice
    • 1 bay leaf
    • 1 tablespoon tomato puree
    • 1 (400g) tin chopped tomatoes
    • 60ml (2 fl oz) red wine
    • 1 stock cube in 300ml (1/2 pt) boiling water
    • 140g (5 oz) dried apricots, chopped
    • 140g (5 oz) dried prunes, chopped

    Method
    Prep:20min  ›  Cook:1hr40min  ›  Ready in:2hr 

    1. Preheat oven to 180 C / Gas 4.
    2. Heat oil in a large casserole. Add lamb and fry until evenly browned. Remove and set aside.
    3. Fry bacon, onions and garlic for 5 minutes.
    4. Stir in lamb, allspice, bay leaf, tomato puree, chopped tomatoes, red wine and stock. Cover and bake for 1 hour.
    5. Stir in apricots and prunes and cook uncovered for another 30 minutes.

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