Pour in the red wine then add the lamb stock concentrate water mushrooms and moroccan seasoning. Add lamb and toss to coat. Remove the lamb from the frypan and transfer to a casserole dish or slow cooker. Serve with couscous rice or mashed potato. Blanch the green peas and mix them through the lamb casserole.

Place lamb into a casserole dish. Taste and adjust seasoning if you prefer a stronger moroccan taste. Return the meat and any juices to the casserole dish. Increase the heat and add the wine stock and tomato paste thyme and rosemary. Rub mix into the lamb.

Cover the casserole dish with the lid and cook in the oven for 1 hours. Brown the lamb in a very hot lidded frying pan in the oil until well browned on all sides. Add the onion capsicum and dried fruit if using wattie s moroccan style tomatoes and water or stock and stir to mix. Return the casserole to the oven and cook for a further 30 minutes. Transfer lamb to a large bowl after each batch.

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Saute the lamb for 5 minutes. Cook at 160 c for 1 1 2 hours. 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. Remove the casserole from the oven and stir in the drained beans. This is a wonderful moroccan lamb casserole with apricots in a cinnamon honey almond and garlic sauce.

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. Bring to the simmer then cover the casserole dish place into the oven and cook for 2 hours or until the lamb is tender. Mix together cumin coriander and mint. Set aside in a large casserole dish with a lid. Heat the olive oil in a heavy saucepan.

Heat 2 tablespoons oil in the large inner pan over medium high heat. Return the lamb and juices to the pot. Fry the onion and garlic for 5 minutes in the same saucepan until translucent then return the lamb. Continue cooking for a further 45 60 minutes until lamb is tender. 1 hour 35 min.

Heat the remaining oil in the frypan then add the prepared vegetables and cook stirring occasionally until. Add the garlic ginger spices and pepper and cook for another 2 minutes. This is a rich yet light lamb and veggie casserole whilst still providing the comfort of a heartier casserole. Pour over wattie s condensed vegetable soup and add 1 2 cup water. Remove from the saucepan.

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Bring to the simmer then cover the casserole dish place into the oven and cook for 2 hours or until the lamb is tender. Add the tomato paste and cook for a few minutes. Bring to the simmer then cover the casserole dish place into the oven and cook for 2 hours or until the lamb is tender. Heat the remaining oil in the frypan then add the prepared vegetables and cook stirring occasionally until. Heat 2 tablespoons oil in the large inner pan over medium high heat.

Add the tomato paste and cook for a few minutes. 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. Saute the lamb for 5 minutes. Cover the casserole dish with the lid and cook in the oven for 1 hours. Place lamb into a casserole dish.

Remove from the saucepan. Pour in the red wine then add the lamb stock concentrate water mushrooms and moroccan seasoning.