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.
What do I need ?
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 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
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How do I make it ?
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℃ 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.