Sweetened with apricots and lightly flavoured with cumin and coriander, this casserole is a comforting meal any day of the week. Serve with couscous for an authentic Moroccan-style meal.
400 g can Wattie's Chickpeas in Springwater, rinsed and drained
10-12 dried apricots, halved
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS
Made with
Method
Step 1
1. Mix together cumin, coriander and mint. Rub mix into the lamb. Place lamb into a casserole dish. Add onion.
Step 2
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.
Tips
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1
1 Tbsp ground cumin
2
1 Tbsp ground coriander
3
2 Tbsp chopped fresh mint leaves
4
750 g lean lamb shoulder chops
5
1 large onion peeled, sliced
6
420 g can Wattie’s Condensed VegetableSoup
7
400 g can Wattie's Chickpeas in Springwater, rinsed and drained