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Morrocan Lamb with Apricots & Almonds

Source: Coles Magazine
Serve: 6 - Prep 20 minutes - Cooking 8hr 20 min - Freezable (See notes)


Ingredients
2 tbsp olive oil
900 g Coles Boneless Lamb Leg Roast, excess fat trimmed, cut into 3cm pieces
1 brown onion, coarsely chopped
3 cloves garlic, crushed
2 tbsp Moroccan seasoning
2 cups salt-reduced beef stock
2 tbsp honey
1 stick cinnamon
Pinch saffron threads
2/3 cup dried apricots
Buttered couscous, to serve
Steamed green beans, to serve
1/4 cup Coles Brand Australian Almonds, chopped, toasted
1/2 cup coriander sprigs


  1. Heat half the oil in a large frying pan over medium-high heat. Cook lamb, in 3 batches, for 3-4 minutes or until browned all over. Transfer to a 4.5L slow cooker.
  2. Heat the remaining oil in the frying pan over medium-high heat. Cook the onion and garlic, stirring, for 5 minutes or until soft. Add the seasoning and cook, stirring, for 1 minute or until fragrant. Add to the slow cooker.
  3. Add the stock, honey, cinnamon and saffron. Cook, covered, on low for 7 hours. Add the apricots and cook, covered, on low for 1 hour.
  4. Serve with couscous and green beans, sprinkled with almonds and coriander.
  5. Freeze without couscous, beans, almonds and coriander for up to 3 months.
Note: Freeze without couscous, beans, almonds and coriander for up to 3 months. 
Per serve: 519 Calories

Vic Lic

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