Baked Lamb and Apricot Casserole

2020-09-13
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 60m
  • Ready In: 1:10 h

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Nutritional Info

This information is per serving.

  • Calories

    267.6
  • Fat

    6.8 g
  • Saturated Fat

    2.7 g
  • Polyunsaturated Fat

    0.4 g
  • Cholesterol

    69.8 mg
  • Sodium

    124.9 mg
  • Potassium

    755.0 mg
  • Carbohydrate

    21.4 g
  • Fiber

    4.2 g
  • Sugars

    8.5 g
  • Protein

    24.2 g
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Baked lamb and apricot casserole. Lamb with spices and dry red wine cooked in a halogen (turbo) oven. Quick and delicious! Are you looking for more quick and easy turbo oven recipes? We have a huge collection of them, please check it out-Turbo Oven Recipes

You may also like Grilled Veal in Turbo Oven

Baked Lamb and Apricot Casserole

Ingredients

  • 1 oz (30 ml) olive oil
  • 1 large onion,peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 1 pound (480 g) boneless lamb, diced
  • 3 teaspoons hot chili paste
  • 2 teaspoons ground cinnamon
  • 10 oz (300 ml) dry red wine
  • 2 pounds (960 g) chopped tomatoes
  • 2 pounds(960 g) frozen chickpeas, drained
  • 2½ cups (400 ml) hot water
  • 2½ oz (75 g) dried apricots, chopped
  • fresh coriander leaves to garnish

Method

Step 1

In frying pan, preheat olive oil over medium-high heat.

Step 2

Add onion, garlic and lamb and cook, stirring, for 2-3 minutes.

Step 3

Add hot chili paste and stir well for 2 minutes.

Step 4

Place the lamb mixture in a casserole dish. Add all remaining ingredients, except coriander leaves. Stir well to combine.

Step 5

Cover tightly with a casserole lid.

Step 6

Preheat halogen (turbo) oven to 400 F (200 C). Place casserole on the low rack of preheated oven and cook for 50 minutes.

Step 7

Remove the lid and cook for a further 10 minutes.

Step 8

Serve baked lamb and apricot casserole with freshly chopped coriander and a side dish of sour cream.

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