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Print recipe Tasty lamb casserole with peppers and apricots from KentishLass |
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Ingredients450g lamb mince1 large onion, 1 garlic clove, optional 1 red, 1 green, 1 yellow pepper olive oil/vegetable oil A handful dried apricots A tbsp tomato puree A tin of chopped tomatoes 1 stock cube (lamb, vegetable etc) A pinch cinnamon, salt & pepper if required Rice or pasta to serve with & any extra veg |
Handy Hint |
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MethodSlice onions thinly in half moons and fry in a little oil till soft (add minced garlic if liked). I use a cast iron casserole pan with a lid.Add sliced peppers and stir fry for a few mins. Take out of pan and reserve. Brown the mince in whatever oil's left in the pan, then drain all the fat off - there will be a lot as lamb tends to be quite fatty. Then add onions & peppers back into the pan, stir. Add tomato puree, chopped apricots, cinnamon and salt & pepper. Pour in the chopped tomatoes, give everything a good stir and add about 250 ml of stock made from your stock cube. Mix well, bring to the boil, then simmer for a good 30 mins or longer if you have time, so that you end up with a nice thick consistency. Put lid on pan to stop too much liquid evaporating if you need to keep it on the heat for longer. Serve with plain rice, or any pasta shape. | |||||||||||||||||||
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