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.
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.
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