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Ingredients

  • 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

Vegetable

Try me in Chicken and Vegetable Pie. See back of pack for recipe.

Method

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.

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!