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Boost your iron levels with this Tasty Lamb Casserole with Peppers and Apricots.
1 large onion
1 clove garlic (optional)
3 peppers red, yellow and green, sliced
450g lamb mince
1 tbsp tomato puree
80g dried apricots, chopped
1 pinch cinnamon
1 tin chopped tomato
1 stock cubes, eg lamb or vegetable etc
Slice onion thinly in half moons and fry in a little oil till soft (add minced garlic if you like).
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.
Add the onions and peppers back into the pan, and stir.
Add tomato puree, chopped apricots, cinnamon and salt and pepper.
Pour in the chopped tomatoes, give everything a good stir and add about 250ml 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 the lid on the pan to stop too much liquid evaporating if you need to keep it on the heat for longer.
Serve with rice, cous cous or pasta.
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