Moroccan Lamb with Chickpeas
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.
Makes 4-5
Prep Time 10 minutes
Cook Time 2 - 2 ½ hours
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
NUTRITION INFORMATION | ||
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| Avg. Quantity per serve | Avg. Quantity per 100g | |
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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Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
8
10-12 dried apricots, halved
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