Log Cabin Casserole

I love lamb and the flavour of this is lovely


  • 2lb Lean Cubed Lamb (Neck Fillet is good)
  • 1 Large Chopped Onion
  • 2 Crushed Garlic Cloves
  • 8oz Chopped Carrots
  • 4oz Sliced Mushrooms
  • 1 x 8oz Can Tomatoes
  • 6oz Dried Apricots, Chopped
  • ¾ Pint Dry Cider
  • Juice of 1 Lemon
  • 2 Tablespoons Oil
  • 1 Tablespoon Tomato Puree
  • Salt and Pepper
  • 1oz Plain Flour
  • 4 Bay Leaves


  1. Soak apricots in cider overnight
  2. Heat oil in large pan, add onion, garlic and lamb and cook until lamb changes colour
  3. Add carrots and cook for 5 mins.
  4. Add flour and cook a minute scraping up sediment in pan.
  5. Slowly add liquor from apricots, tomatoes and puree and stir well. Add apricots and mushrooms and bring to simmer point. Add lemon juice and bay leaves and turn into a casserole. Cover and cook for 1 hour 40 minutes at Gas 4, 175°C, 350°F. Stir halfway through cooking time. Remove bay leaves before serving.

Will Freeze