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The Spicy Apricot Lamb Casserole recipe is from Symply Too Good To Be True Book 3. You can download the PDF of the recipe or read it below.

Recipe - Spicy Apricot Lamb Casserole (814 KB)

Serves 4

INGREDIENTS

500g lean lamb leg steaks
½ cup dried apricots
¼ cup plain flour
cooking spray
1 cup onion diced
1 cup carrot sliced
1 cup celery sliced
2 cups apricot nectar
2 teaspoons salt-reduced chicken-style
stock powder (Massel®)
1 x 300ml jar medium salsa (Masterfoods®)
1 teaspoon curry powder
1 cup water

METHOD

Preheat oven to 180ºC fan forced.

Cut lamb into large cubes. Cut dried apricots in half. Coat lamb in flour and place in a nonstick frypan that has been coated with cooking spray, toss meat in pan until browned on the outside, this will seal in the juices. In a large casserole dish (that has a lid) place all ingredients, stirring together until combined. Place lid on casserole dish and cook in oven for 1½ hours or until vegetables are cooked to your liking.

VARIATIONS: Replace Lamb with 500g Skinless Chicken Breast diced or replace Lamb with 500g Lean Rump Diced.

NUTRITIONAL INFORMATION

PER SERVE	LAMB	CHICKEN	RUMP
FAT TOTAL	4.6g	4.8g	5.1g
SATURATED	1.5g	1.0g	1.6g
FIBRE	5.2g	5.2g	5.2g
PROTEIN	32.3g	32.1g	33.1g
CARBS	37.3g	37.3g	37.3g
SUGAR	28.4g	28.4g	28.4g
SODIUM	417mg	406mg	399mg
KILOJOULES	1353 (cals 322)	1353 (cals 322)	1384 (cals 330)
GI RATING	Medium	Medium	Medium

DIETITIAN’S TIP: A hearty casserole that’s light on fat. Serve with loads of steamed vegies.

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