There are very few recipes that call for lamb that the average person would even consider making, especially if they do not consider themselves as being that talented in the kitchen. One great recipe that even the most inexperienced chef can prepare easily is the fruity lamb casserole recipe.

Besides the lamb the recipe calls for coriander, cinnamon, cumin, and a few other spices, as well as tomatoes, vegetable stock, and bell peppers. This dish is very nutritious but also a way to incorporate lamb meat into a meal. It is a delicious casserole that can be reheated, and for an extra dash of taste try sprinkling some grated cheese over top of it before serving.

Ingredients (Serves 4)

• 450 g lean lamb, trimmed and cut into 2.5 cm cubes
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 tsp olive oil
• 1 medium red onion, finely chopped
• 1 garlic clove, crushed
• 400 g can chopped tomatoes
• 2 tbsp tomato puree
• 125 g dried apricots
• 1 tsp caster sugar
• 300 ml vegetable stock
• salt and pepper
• 1 small bunch fresh coriander, to garnish
• brown rice, steamed couscous or bulgar wheat, to serve

1. Preheat the oven to 180°C. Place the meat in a mixing bowl and add the spices and oil. Mix thoroughly so that the lamb is well coated in the spices.
2. Heat a non-stick frying pan for a few seconds until it is hot, then add the spiced lamb. Reduce the heat and cook for 4 to 5 minutes, stirring, until browned all over. Using a slotted spoon, remove the lamb and transfer to a large oven proof casserole.
3. In the same frying pan, cook the onion, garlic, tomatoes and tomato puree for 5 minutes. Season to taste. Stir in the apricots and sugar, add the stock and bring to the boil.
4. 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.
5. Roughly chop the coriander and sprinkle over the casserole to garnish. Serve with brown rice, steamed couscous or bulgar wheat.

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