Lamb And Apricot Casserole

It’s now official, last Tuesday was first day of the Autumn equinox. Time to get out those woolly jumpers, electric blankets and cans of anti-freeze! With cold nights and dark afternoons approaching I’ve been eyeing up my slow cooker sat on top of the cupboard. So I asked our expert contributor Wendy Strang to come up with a delicious, warming recipe that you can snuggle up with on a cold Autumn night.

lamb and apricot casserole


Serves 4
Preparation time: 10 – 15 minutes
Cooking time: 1½ – 2 hours


  • 1 tbsp vegetable oil
  • 450g diced casserole lamb
  • 1 tbsp seasoned flour
  • 1 onion, chopped
  • 1 tbsp ground allspice
  • 100g dried apricots
  • 400g can chopped tomatoes
  • 600ml hot lamb stock


  1. Heat the oil in a large frying pan, mix the lamb with the seasoned flour and fry on all sides to brown.
  2. Add the onion and allspice and cook for 1-2 minutes to soften.
  3. Add the apricots, tomatoes and stock, bring to the boil and then transfer to a slow cooker. Every slow cooker is different, so it’s best to follow the manufacturer’s instructions for timings. Alternatively, cook in a casserole dish in a preheated oven, Gas 3, 170ºC for 1½-2 hours until the lamb is tender.
  4. Serve with cooked rice, couscous or mash

About Our Expert Contributor

Wendy StrangWendy Strang has been working as a consultant Home Economist/Food Stylist for over 20 years for a variety of food and appliance manufacturers, writing recipes, styling food for stills photography and film for advertising and editorial purposes. Wendy also gets involved with cookery demonstrations for appliance and houseware companies.

Prior to working on a freelance basis, she was Head office Home Economist for Iceland Frozen Foods and before that for Kraft Foods. Wendy has recently been on the judging panel for The Grocer Own label Food and Drink Awards and been developing recipes for Whitworths and Pyrex PR.

Share This Post
, , ,