Name: Moroccan Lamb with Chickpeas
Prep time: 10 min
Yield: Makes 4-5
Cuisine: Mediterranean
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

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.

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Makes 4-5

Prep Time 10 minutes

Cook Time 2 - 2 ½ hours

Easy

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: 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.