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Moroccan Lamb Stew
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Using ready-made soup as a base for this hearty stew means there's no rummaging in cupboards for the right ingredients and no chopping either. We've used a fresh soup, but you could try a can or jar instead.
To freeze this dish, cook the lamb stew up to the end of step 3 and then freeze for up to a month. Defrost thoroughly, reheat in a pan for 10 minutes, or until piping hot, then complete step 4.
This recipe was first published in November 2002.