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    Moroccan braised lamb

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    Moroccan braised lamb

    • Total time: Ready in 2 hours 45 minutes 60 minutes 60 minutes 45 minutes

    Serves: 4


    1 tbsp oil
    2 x 250g packs Waitrose DicedWelsh Lamb Leg Steak
    1 essential Waitrose Onion, diced
    2 essential Waitrose Carrots, sliced
    25g essential Waitrose Plain Flour
    500ml pack Cooks’ Ingredients Beef Stock
    1 cinnamon stick
    3 Cooks’ Ingredients Star Anise
    200g pack button mushrooms
    100g dried apricots, roughly chopped


    1. Preheat the oven to 160ºC, gas mark 3. Heat the oil in a frying pan and fry the lamb for 3 minutes. Add the vegetables and cook for 1–2 minutes then stir in the flour and cook for 1 minute. Gradually blend in the stock, adding the spices and mushrooms and bring to the boil, stirring.

    2. Transfer to a casserole dish, cover and cook for 2½ hours, adding the apricots for the last 15 minutes.

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    Slow cooker tip

    Prepare as stated and cook for 6 hours on low.


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    4 stars