• 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 2 Tbsp chopped fresh mint leaves
  • 750 g lean lamb shoulder chops
  • 1 large onion peeled, sliced
  • 420 g can Wattie’s Condensed VegetableSoup
  • 400 g can Wattie's Chickpeas in Springwater, rinsed and drained
  • 10-12 dried apricots, halved

1. Mix together cumin, coriander and mint. Rub mix into the lamb. Place lamb into a casserole dish. Add onion.

2. Pour over Wattie’s Condensed Vegetable Soup and add 1/2 cup water. Cover. Cook at 160°C for 1 1/2 hours. Add Wattie’s Chickpeas and apricots. Continue cooking for a further 45-60 minutes until lamb is tender. Serve with couscous and garnish with fresh mint leaves.













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Rate and Review

1 Rating Moroccan Lamb with Chickpeas

Reviews (1)

Emma's Review | Rating

I did this in the slow cooker for 5 hours, putting the chickpeas and apricots in about an hour before serving. We had it with rice. YUM!