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| Lamb Casserole |
information
- Serves 4
- UNITS: 2 per serving
- FAT POINTS: 2 per serving
- CALORIES: 448 per serving
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ingredients
- 1lb/454g lean lamb fillet, trimmed and cut into 1"/2.5cm cubes
- Few sprays Fry Light one calorie oil.
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 medium red onion, finely chopped
- 1 garlic clove, crushed
- 14oz/392g chopped canned tomatoes
- 2 tablespoons tomato puree
- 4oz/113g dried apricots
- ½ pint/300ml vegetable stock
- Salt & black pepper
- 1 small bunch of fresh coriander to garnish
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method
- Pre-heat oven to 180°C/350°F/gas mark 4. Place the meat in a mixing bowl and add the spices. Mix thoroughly so that the lamb is coated in the spices.
- Spray a non-stick pan with Fry Light and add the spiced lamb. Cook for 4-5 minutes, stirring until browned all over. Remove the lamb and transfer to a large ovenproof casserole dish.
- In the same pan, cook the onion, garlic, tomatoes and tomato puree for 5 minutes. Season to taste. Stir in the apricots, add the stock and bring to the boil.
- Spoon the sauce over the lamb and mix well. Cover and cook in the oven for 1 hour, removing the lid for the last 10 minutes. Roughly chop the coriander and sprinkle over the casserole to garnish.
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