Lamb Casserole with Apricots and Prunes

This traditional British lamb casserole tastes even better if made the day before and reheated

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  • Serves 6

  • Prep time 25 mins

  • Cooking time 45 mins

  • Total time 1 hr 10 mins

  • Calories 500 per serving

  • Freeze yes
  • Prepare ahead yes


  • 2tbsp vegetable oil
  • 25g (1oz) unsalted butter
  • 750g (1lb 9oz) neck of lamb, diced
  • 3tbsp plain flour, seasoned
  • 2 onions, peeled and finely chopped
  • 2 garlic cloves, peeled and chopped
  • 3 carrots, peeled and sliced into rounds
  • 1tbsp ground coriander
  • 1tbsp ground cumin
  • 1tsp ground ginger
  • 1tsp paprika
  • 1 cinnamon stick
  • 600ml (1pt) red wine
  • 100g (4oz) Pruneaux d'Agen, pitted
  • 100g (4oz) dried apricots


  1. Heat the vegetable oil and butter in a frying pan. Dust the diced lamb with flour and fry a few pieces at a time until well browned, then transfer to a large saucepan.

  2. When all the meat has been browned, add the onions, garlic and carrots to the pan and cook over a medium heat for 5 minutes. Add all the spices and continue to cook for a couple of minutes.

  3. Add the cooked vegetables and spices to the lamb, pour over the wine and add 150ml (1/4pt) water. Add the prunes and apricots, and give everything a good stir. Season with salt and freshly ground black pepper. Cover the pan with a lid and cook over a gentle heat for 11/2 to 13/4 hours, or until the lamb is tender.