Rub mix into the lamb. Add wattie s chickpeas and apricots. This is a rich yet light lamb and veggie casserole whilst still providing the comfort of a heartier casserole. Cook at 160 c for 1 1 2 hours. Saute the lamb for 5 minutes.

Transfer lamb to a large bowl after each batch. Add the tomato paste and cook for a few minutes. Remove the casserole from the oven and stir in the drained beans. Remove from the saucepan. 1 hour 35 min.

Increase the heat and add the wine stock and tomato paste thyme and rosemary. Working in batches add lamb to the pan and cook until browned on all sides turning occasionally and adding 2 more tablespoons oil to pan between batches about 8 minutes per batch. Set aside in a large casserole dish with a lid. Return the lamb and juices to the pot. Afiyet olson lamb casserole 12 reviews.

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Taste and adjust seasoning if you prefer a stronger moroccan taste. Return the casserole to the oven and cook for a further 30 minutes. Heat 2 tablespoons oil in the large inner pan over medium high heat. Return the meat and any juices to the casserole dish. Brown the lamb in a very hot lidded frying pan in the oil until well browned on all sides.

Reduce the heat to medium add a little more oil to the pan along with the onion and cook stirring for 5 minutes to soften. Pour over wattie s condensed vegetable soup and add 1 2 cup water. Continue cooking for a further 45 60 minutes until lamb is tender. Heat the remaining oil in the frypan then add the prepared vegetables and cook stirring occasionally until. Serve with couscous rice or mashed potato.

Mix together cumin coriander and mint. Fry the onion and garlic for 5 minutes in the same saucepan until translucent then return the lamb. Bring to the simmer then cover the casserole dish place into the oven and cook for 2 hours or until the lamb is tender. Place lamb into a casserole dish. Blanch the green peas and mix them through the lamb casserole.

This is a wonderful moroccan lamb casserole with apricots in a cinnamon honey almond and garlic sauce. Remove the lamb from the frypan and transfer to a casserole dish or slow cooker. Serve with crusty rolls. Pour in the red wine then add the lamb stock concentrate water mushrooms and moroccan seasoning. Add lamb and toss to coat.

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Cover the casserole dish with the lid and cook in the oven for 1 hours. Add the garlic ginger spices and pepper and cook for another 2 minutes. Cover the casserole dish with the lid and cook in the oven for 1 hours. This is a wonderful moroccan lamb casserole with apricots in a cinnamon honey almond and garlic sauce. Mix together cumin coriander and mint.

Add the garlic ginger spices and pepper and cook for another 2 minutes. Reduce the heat to medium add a little more oil to the pan along with the onion and cook stirring for 5 minutes to soften. Taste and adjust seasoning if you prefer a stronger moroccan taste. Increase the heat and add the wine stock and tomato paste thyme and rosemary. Transfer lamb to a large bowl after each batch.

Add lamb and toss to coat. Rub mix into the lamb.