Ingredients
11 Total- 1 tbsp Country Range Moroccan Spice Seasoning
- 450 g diced leg of lamb
- 1 large onion, peeled and sliced
- 2 cloves garlic, peeled and crushed
- 150 g Country Range Dried Apricots
- 400 g Country Range Chick Peas, drained
- 600 ml lamb stock
- 1 tbsp oil
- fresh coriander, to serve
- 100 g Country Range Flaked Almonds, browned, to serve
- County Range Cous Cous
Method
-
1
Step 1
Heat the oil in a flame proof casserole dish, fry the onion for a few minutes until softened, stir in the garlic, Moroccan Seasoning and lamb and cook stirring until the lamb is browned. -
2
Step 2
Add the remaining ingredients. Cover the casserole and transfer to a pre-heated oven. Cook at 170°C/325°F/Gas Mark 3 for 2-2.5 hours until the lamb is tender (check there is sufficient liquid during cooking). -
3
Step 3
Garnish with coriander and almonds and serve with cous cous.
Ingredients
11 Total- 1 tbsp Country Range Moroccan Spice Seasoning
- 450 g diced leg of lamb
- 1 large onion, peeled and sliced
- 2 cloves garlic, peeled and crushed
- 150 g Country Range Dried Apricots
- 400 g Country Range Chick Peas, drained
- 600 ml lamb stock
- 1 tbsp oil
- fresh coriander, to serve
- 100 g Country Range Flaked Almonds, browned, to serve
- County Range Cous Cous
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