Moroccan braised lamb

Try this delicious, slow cooked recipe - perfect for a warming mid week supper, or just as good for entertaining.


1 tbsp oil
2 x 250g packs Waitrose Diced Lamb Leg Steak
1 essential Waitrose Onion, diced
2 essential Waitrose Carrots, sliced
25g essential Waitrose Plain Flour
500ml pack Cooks’ Ingredients Beef or Lamb Stock
1 cinnamon stick
3 Cooks’ Ingredients Star Anise
200g pack button mushrooms, wiped clean and trimmed
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 onion and carrot then cook for 1–2 minutes.  
  2. 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.
  3. Transfer to a casserole dish, cover and cook for 2½ hours, adding the apricots for the last 15 minutes.

Slow cooker tip:

Prepare as stated and cook for 6 hours on low.


Moroccan braised lamb
  • Preparation time: 10 minutes
  • Cooking time: About 2 hours 40 minutes
  • Total time: About 2 hours 50 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1627.576kJ
Fat 19.7g
Saturated Fat 8.6g
Carbohydrate 22.1g
Sugars 16g
Salt 0.4g

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4 stars

Average user rating Based on 32 ratings