Spicy Apricot Lamb Casserole

This is from Massel, great for the stove-top, crock pot or oven.

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• 500  g  lean lamb leg steaks (or casserole lamb for slow cooking)
• 1⁄2 cup  dried apricot (I left these out) (optional)
• 1⁄4 cup plain flour
• 1  cup onion, diced
• 1  cup carrot, sliced
• 1  cup celery, sliced
• 2  cups  apricot nectar
• 2  teaspoons  chicken stock powder
• 300  ml  medium salsa
• 1  teaspoon curry powder
• 1  cup water

Directions

1. Pre-heat oven to 180.C.
2. Cut lamb into cubes and cut apricots, if using, in half.
3. Coat lamb in flour and place in a non-stick pan coated in oil to brown and seal in the juices.
4. Place all remaining ingredients in a large oven-proof casserole dish (with a lid) and stir until combined.
5. Place lid on casserole dish and cook for approx 90 mins or until vegetables are cooked to your liking.
6. Serve over rice.