Vix's vaguely personalised Lamb and Apricot Bake
Ingredients:
3 tablespoons of olive oil
1 medium butternut squash, peeled, deseeded and cubed (or 250g of the pre-prepared frozen stuff because butternut squash is a bitch to peel and cube)
500g minced lamb
1 onion, peeled and roughly chopped
2* garlic cloves (*honestly as much garlic as you like, I usually do like 2 heaped teaspoons of garlic paste because I am a heathen)
2 tablespoons tomato puree
1 can chopped tomatoes
1 tbsp mango chutney
1 tablespoon spice (I use cinnamon because I can't handle heat, curry powder also works)
1 can apricots, roughly chopped (or 4-5 fresh ones, peeled and chopped, if you prefer)
500ml milk
Salt and pepper to taste
Cheddar to top if you like that sort of thing
Hardware:
Roasting tray
A large pot (I use a flat-bottomed wok but a giant saucepan will also do)
A big casserole dish
Hob/range
Oven
Steps:
- Heat the oven to 190C/375F. Add 2tbsp oil to the roasting tray, toss the butternut squash in it, and add salt/pepper, roast for about 25-30 minutes
- In the large pot/wok, add the remaining oil and fry onions for 4-5 mins until soft.
- Add the lamb mince and cook until brown
- Add the garlic, tomato puree and chosen spice, stir well and cook for another 2-3 minutes
- Add the chopped tomatoes, mango chutney, apricots and milk. Stir well and turn down the heat so it simmers, stir every few minutes
- Add the butternut squash when it is done roasting
- Transfer the contents of the pot to the casserole dish. If you like cheese, scatter as much of that as you like on top
- Cook in the oven for 20-25 minutes or until the cheese is melty and golden and delicious
It freezes well!
It is a delicious meal on its own, but also works well over rice or with flatbread.