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Fruity Lamb Casserole Recipe

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Fruity Lamb Casserole Recipe

Prep Time: Cook Time:

Ingredients

  • Spices, cumin seed | 1.00 tsp, whole
  • Lamb, leg, sirloin half, boneless, separable lean and fat, trimmed to 1/8" fat, raw | 1.00 lb
  • Spices, cinnamon, ground | 1.00 tsp
  • Spices, coriander | 1.00 tsp
  • Olive oil | 2.00 tsp
  • Onions raw | 1.00 medium 2-1/2" dia
  • Garlic, raw | 1.00 Tbsp
  • Tomatoes, red, raw | 1.75 cup, chopped or sliced
  • Tomato puree, canned without salt | 2.00 tbsp
  • Dried apricots, uncooked | 4.50 oz
  • Powdered sugar | 1.00 tsp
  • Vegetable soup, condensed | 1.25 cup
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Cilantro, Fresh, Chopped | 1.00 sprigs
Nutrition Facts (Per Serving)

Calories per serving: 311.65 mg

Fat per serving: 17.84 g

Saturated fat per serving: 7.73 g

Protein per serving: 15.64 g

Sodium per serving: 431.60 mg

Cholesterol per serving: 49.90 g

Instructions

  1. Chop the onion,crush the garlic cllove, ground the coriander and cumin.
  2. In a bowl, add meat with all the spices and oil, making sure to coat the meat completely with the spices. Pre-heat oven to 350*F.
  3. Now heat a non-stick skillet,and add in the spiced meat and cook for 4-5 minutes until evenly brown. Now with a slotted spoon, take out the lamb and transfer into a large oven proof dish.
  4. Now in the same skillet add the chopped onions, garlic, tomatoes and tomato puree for 5 minutes, now add in the dried apricots, vegetable stock, sugar and season to taste, bring to boil and cook for 2 minutes more.
  5. Now spoon this sauce over the lamb and mix, cover the dish and bake for 1 hour, then remove the lid and bake for another 10 minutes.
  6. Sprinkle chopped coriander, and serve with brown rice.

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