Spicy Apricot Lamb Casserole: An Easy Family Dinner
This apricot lamb casserole combines diced lamb, dried apricots, vegetables and a gently spiced sauce. Brown the lamb, mix everything in a covered casserole dish and bake at 180°C fan-forced for about 1½ hours, checking that the meat is tender before serving. Choose mild salsa for a gentler family dinner.
Updated October 2026
The recipe originally published here was credited to Symply Too Good To Be True, Book 3. This refresh keeps its ingredient quantities and oven method, with clearer preparation, serving and storage notes. MumsDelivery has not kitchen-tested this version.
| Recipe detail | At a glance |
|---|---|
| Serves | 4, with rice, mash or vegetables alongside |
| Preparation | Allow about 20 minutes |
| Cooking | About 1½ hours; check lamb tenderness |
| Oven | 180°C fan-forced |
| Heat level | Depends on your salsa and curry powder |
Ingredients
- 500 g lean lamb leg steaks, trimmed and cut into small, even dice
- 1 cup diced onion
- 1 cup sliced carrot
- 1 cup sliced celery
- ½ cup dried apricots, halved
- ¼ cup plain flour
- Cooking spray, for the frying pan
- 2 cups apricot nectar
- 2 teaspoons reduced-salt chicken-style stock powder
- 300 ml tomato salsa, mild or medium
- 1 teaspoon curry powder
- 1 cup water
The original used medium salsa. Mild salsa is an easy swap when someone at the table dislikes chilli. Check the curry powder too: a mild salsa will not cancel out a hot spice blend. You can leave extra chilli for adults to add to their own bowls.
How to make apricot lamb casserole
- Prepare. Preheat the oven to 180°C fan-forced. Set out an ovenproof casserole dish with a fitted lid. Dice the lamb, prepare the vegetables and halve the dried apricots.
- Coat the lamb. Put the flour in a bowl, add the lamb and toss until lightly coated.
- Brown in batches. Coat a non-stick frying pan with cooking spray and heat it over medium-high heat. Brown the lamb on the outside, working in batches so the pan is not crowded. It does not need to cook through at this stage.
- Combine. Transfer the lamb to the casserole dish. Add the vegetables, apricots, apricot nectar, stock powder, salsa, curry powder and water. Stir so the flour and stock powder are distributed through the liquid.
- Bake covered. Put the lid on and cook for about 1½ hours. Carefully check near the end: the vegetables should be soft and the lamb cooked through and tender. If the meat is still firm, continue cooking and check again rather than serving to the timer.
- Check the sauce. Stir carefully. If the sauce is becoming too thick before the lamb is tender, add a little hot water and replace the lid. If it is thinner than you like once the meat is ready, finish briefly with the lid off, checking often.
- Serve. Spoon over rice or mash, or serve with vegetables. Let children’s portions cool to a comfortable eating temperature.
Browning adds colour and flavour; it does not “seal in” the meat’s juices. Cut the lamb into similar-sized pieces so they cook at a similar rate. Large pieces, a different cut or a very deep dish can change the cooking time.
Choosing lamb and adjusting the sweetness
Lamb leg steaks are the cut listed in the original recipe. Ask your butcher what the diced lamb in the cabinet comes from if the label only says “casserole lamb”. Shoulder and other slow-cooking cuts may need longer to become tender; use tenderness as your guide rather than assuming the same timing.
Apricot nectar gives this dish its sweet sauce, while dried apricots add soft pieces of fruit. Nectar is not the same as apricot jam. Replacing it with jam changes both the concentration and the texture, so it is not a straight swap.
If you prefer a less sweet casserole, replacing part of the nectar with water or prepared reduced-salt stock is an optional adaptation. It will give a less pronounced apricot flavour. If using prepared stock, reduce the stock powder so you do not accidentally double up.
Serving it as a family meal
Rice soaks up the sauce without much extra work. Mashed potato is another useful option, and steamed green beans, broccoli or peas add a vegetable side. Keep the serving arrangement simple: casserole, one starch and a vegetable is plenty for a busy night.
For a child still learning to manage textures, adapt their portion to their skills. Meat pieces and dried fruit need particular care. Raising Children Network’s solids guidance recommends suitable textures, seated eating and close supervision. Ask your GP or maternal and child health nurse if you are unsure about serving a mixed family meal to your baby.
The flour contains wheat, and stock powder, salsa and curry powder can contain other allergens. Check labels for your household’s needs. Using gluten-free flour alone does not establish that every ingredient or the finished meal is gluten-free.
Making ahead and storing leftovers
Divide extra casserole into shallow containers so it cools more quickly. Refrigerate or freeze within two hours, rather than leaving a large pot on the bench until bedtime. NSW Food Authority’s leftovers guidance explains safe cooling, storage and the two-hour/four-hour rule.
Label containers with the date and freeze portions you will not use soon. Thaw frozen casserole in the fridge. When reheating, stir to spread the heat through the sauce and check the meat in the centre. Healthdirect recommends heating leftovers to at least 75°C in the centre. Add a splash of water if the sauce has thickened in storage.
Plan another dinner while the oven is doing the work: our meal planning tips for busy mums and meal planning guide offer starting points. For a different family meal, see Pete’s paleo pizza dough.
Frequently asked questions
Is apricot lamb casserole very spicy?
It depends on the salsa and curry powder you use. Mild versions give a gentler result; medium salsa or a hot curry powder adds more heat. Check both ingredients before cooking for children who are sensitive to chilli.
Is this the same as lamb and apricot curry?
It is an oven-baked casserole with a small amount of curry powder, rather than a traditional curry. The salsa, nectar and dried apricots give it a sweet, tangy sauce. Serve it with rice if you enjoy that combination.
Can I cook this apricot lamb recipe in a slow cooker?
The supplied recipe is an oven method. A slow cooker retains more liquid and requires different timing, so do not use the oven quantities and 1½-hour timing as a confirmed slow-cooker recipe. Follow a recipe written for your appliance if that is how you want to cook it.
Can I freeze lamb and apricot casserole?
Yes. Cool it promptly in shallow portions, freeze in suitable containers and label the date. Thaw in the fridge and reheat thoroughly. Store rice separately if you want to prepare a fresh batch when serving.
