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Essential Olive Oil500ml
500mlItem price
£5.95Price per unit
£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat 1½ tbsp olive oil in a large flameproof casserole and brown the lamb in batches so it takes on a good colour. Season and transfer each batch to a bowl. Add the remaining oil to the pan and fry the onion until golden.
Add the remaning ingredients, except the apricots, chickpeas and coriander, then return the meat to the pan with any juices and season. Bring to the boil, turn the heat right down and cover, with the lid left slightly ajar
Cook for 1 hours 30 minutes to 2 hours until tender, ensuring the braise stays moist but not soupy. Add the apricots, cook for 15 minutes more, then add the chickpeas and heat until piping hot.
Stir in the coriander, add a squeeze of lemon juice, scatter on the almonds and serve with couscous or bulgur wheat.
To make this ahead, cool the lamb at the end of step 3, then chill for up to 3 days. Reheat gently, then finish with the coriander, lemon and almonds.
Typical values per serving when made using specific products in recipe
Energy | 2,457kJ/ 589kcals |
---|---|
Fat | 34g |
Saturated Fat | 13g |
Carbohydrates | 32g |
Sugars | 22g |
Fibre | 8.3g |
Protein | 35g |
Salt | 2.2g |
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£25.86 each est.Price per unit
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