Apricot and Mint Lamb Casserole

• casseroles
• easter
• lamb
• main-courses
• spring

Preparation

25 minutes

Cooking

1 1/2 - 2 hours

Ingredients

• 1-1 ½ lbs cubed lamb
• 2oz dried apricots, soaked
• 1 tbsp oil
• 1oz butter
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 2tbsp plain flour
• ¾ pt chicken stock
• 1 large, juicy orange
• 1 tsp mint sauce (concentrated)
• 2 small onions, sliced
• 1 ½ lb potatoes, sliced

Method

1. Cut meat into 1 inch cubes after removing fat.
2. Heat oil and butter in large pan, and brown meat and onions.
3. Add spices and flour to meat, and cook for 2-3 minutes, stirring well.
4. Add stock, juice of orange, and mint to make a good sauce. Bring to boil.
5. Transfer to casserole dish. Cut potatoes into thin slices and cover the meat mixture. Dot with butter.
6. Cover with a lid and bake for 1 1/2 - 2 hours at Gas 4, 350° elec, 170°c. Take the lid off for the last 1/2 hour.