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    Moroccan braised lamb

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    Moroccan braised lamb

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

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

    Serves: 4

    Ingredients

    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

    Method

    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.

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    Slow cooker tip:

    Prepare as stated and cook for 6 hours on low.

     

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