Spicy Apricot Lamb Casserole

Difficulty | Serves 4 | Book 3

Spicy Apricot Lamb Casserole book 3

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 beef stock powder
1 x 300ml jar medium salsa
1 teaspoon curry powder (Clive of India®)
1 cup water

Per serve
FatTotal9.1g
Saturated2.7g
Fibre5.1g
Protein31.1g
Carbs39.7g
Sugar30.7g
Sodium657mg
Kilojoules1527 (cals 365)
GI RatingMedium

Method

Preheat oven to 180°C fan forced.

  1. Cut lamb into small dice. Cut dried apricots in half.
  2. Coat lamb in flour and place in a non-stick frypan that has been generously coated with cooking spray, toss meat in pan until browned on the outside (this will seal in the juices).
  3. Place all ingredients into a large casserole dish (that has a lid), stir together until combined.
  4. Place lid on casserole dish and cook in oven for 1½ hours or until vegetables are cooked to your liking.

Note: Serve with Basmati rice or noodles (for a lower carb count use glass noodles). Not included in nutritional information.

Variations: Replace lamb with 500g either lean rump diced or skinless chicken breast diced

Suitable to be frozen.

Dietitian's tip

Thanks to the dried apricots this is a high fibre dish with vegetables included. A complete meal in itself.

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