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.

Preparation Time:
Cooking Time:


  • 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
  • 1/2 cup water
  • 300 g can Craig's Chickpeas in Brine, well drained
Slow Cooked Moroccan Lamb


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.

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.

3. Remove from the oven and serve with rice, a splash of lemon juice and your favourite green vegetables.

Crockpot/Slow Cooker Instructions:

Prepare the recipe following step 1 and place in a slow cooker with the remaining ingredients but with 1⁄2 cup water. Stir to combine and cook on LOW for approx 8 hours (refer to your user manual). Serve as directed above.

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