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    Moroccan Lamb Stew (for 6)

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    Moroccan Lamb Stew (for 6)

    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.


    • 750g minced lamb
    • 1½ tsp ground coriander
    • 1½ tsp ground cumin
    • 2 tbsp olive oil
    • 1½ x 600g carton Waitrose Perfectly Balanced Mediterranean Vegetable Soup
    • 20g pack coriander, chopped


    1. Season the lamb and mix with the ground coriander and cumin. Shape into 30 meatballs.
    2. Heat the oil in a frying pan and fry the meatballs on all sides for 5 minutes, until browned. Transfer the meatballs to a saucepan and add the soup. Bring to the boil and simmer for 10 minutes or until lamb is cooked throughout.
    3. Season then stir in the chopped coriander.

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