Eastern Lamb Casserole

July 10, 2010 0 Comments

Eastern Lamb Casserole
Recipe Type: Main
Author: Fieldstown Farm
Great recipe for winter and for those that like lamb with a difference
  • 480 grams lean lamb cubed (shoulder or neck)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground corriander
  • 1 teaspoon cumin seeds
  • 2 teaspoons olive oil
  • 1 onion finely chopped
  • 1 garlic clove crushed
  • 1 x 400 grams can of chopped tomatoes
  • 2 teaspoons tomato puree
  • 125 grams dried apricots
  • 250 millilitres stock
  • salt and freshly ground black pepper
  1. Place the lamb in a bowl and add the spices and oil, then mix well together.
  2. Heat a non-stick casserole dish/pot and add the spiced lamb.
  3. Cook for 4-5 minutes on cooker top until brownd.
  4. Remove lamb using a slotted spoon ang place to one side.
  5. Cook the onion, garlic, tomatoes and tomato puree for about 4 minutes and season. Return the meat to the casserole dish and add all the apricots and stock. Bring to the boil and simmer for about 4-5 minutes.
  6. Place the casserole in the oven on low to medium heat and cook for 1.5-2 hours until meat is tender.

Serve garnished with freshly chopped corriander and fresh crispy bread.