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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.

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Preparation Time:
10 minutes
Cooking Time:
2 hours
Serves:
4

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

Method

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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The materials published on this website are of a general nature and have been provided for informational purposes only. Always consult your medical practitioner or a qualified health provider for any further advice in relation to the topics discussed.