Baked Lamb and Apricot Casserole

2014-09-13
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 1:10 h

Baked lamb and apricot casserole.Lamb with spices and dry red wine cooked in halogen (turbo) oven.Fast&delicious!

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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