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Slow Cooked Moroccan Lamb

Name: Slow Cooked Moroccan Lamb
Prep time: 10 min
Cook time: 120 min
Yield: Makes 4
Cuisine: Middle Eastern
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

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

Easy

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: 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. 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.