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Slow Cooked Moroccan Lamb
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Slow Cooked Moroccan Lamb

Cold nights are great for the rich flavours of this dish: the great combination and the lemony zing makes this a winter winner.

Makes 4
Prep Time 10 minutes
Cook Time 2 hours
Ingredients
4 lamb shoulder chops (approx. 750g)
1 red onion, sliced
420 g can Wattie's Condensed Creamy Pumpkin Soup
grated zest of 1 lemon
1 Tbsp moroccan seasoning
½ cup water
300 g can Craig's Chickpeas in Brine, well drained

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
1. Cut each shoulder chop in half. Heat a dash of oil in a non-stick frying pan and fry chops until golden brown. Remove from pan and place in an oven-proof casserole dish.
Step 2
2. Mix together the onion, drained Craig's Chickpeas, Wattie's Condensed Creamy Pumpkin Soup, lemon zest, moroccan seasoning, 1 cup of water and add to the casserole dish. Cover and cook in an oven preheated to 180°C for 2 hours.
Step 3
3. Remove from the oven and serve with rice, a splash of lemon juice and your favourite green vegetables.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 lamb shoulder chops (approx. 750g)
1 red onion, sliced
420 g can Wattie’s Condensed Creamy Pumpkin Soup
grated zest of 1 lemon
1 Tbsp moroccan seasoning
½ cup water
300 g can Craig's Chickpeas in Brine, well drained
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