LAMB AND APRICOT CASSEROLE

LAMB AND APRICOT CASSEROLE

Serves 4

Ready in 60+ minx

3.5 syns on EE and Original, 10 syns on green

1 onion

2 yellow peppers

2 garlic cloves

700g lamb, all visible fat removed

1 tsp ground ginger

2 tsp ground cinnamon

400g can chopped tomatoes

2 tbsp artificial sweetener

600ml stock

150g dried apricots

Salt and freshly ground black pepper

Freshly chopped coriander

1.	Prepare the casserole ingredients: roughly chop the onion; deseed and chop the peppers; chop the garlic and cut the lamb into strips. Place in a pan with the ginger, cinnamon, tomatoes, sweetener and stock, bring to the boil and simmer for 1½ hours.
2.	Add the apricots to the pan, season well and simmer for a further 20 mins.
3.	Divide the casserole between four warmed plates and serve immediately garnished with chopped coriander.

Tip:  For a different fruity twist, swap the semi-dried apricots (2 Syns per 25g) for dates (3½ Syns per 25g), dried pears (3 Syns per 25g), prunes (3 Syns per 25g) or raisins (3½ Syns per 25g).

When cooked this dish can be frozen for up to 1 month.