Pour in the red wine then add the lamb stock concentrate water mushrooms and moroccan seasoning. Return the meat and any juices to the casserole dish. Return the casserole to the oven and cook for a further 30 minutes. Bring to the simmer then cover the casserole dish place into the oven and cook for 2 hours or until the lamb is tender. Saute the lamb for 5 minutes.

Set aside in a large casserole dish with a lid. Heat the olive oil in a heavy saucepan. Increase the heat and add the wine stock and tomato paste thyme and rosemary. Reduce the heat to medium add a little more oil to the pan along with the onion and cook stirring for 5 minutes to soften. Cook at 160 c for 1 1 2 hours.

Remove from the saucepan. Blanch the green peas and mix them through the lamb casserole. Bring to the simmer then cover the casserole dish place into the oven and cook for 2 hours or until the lamb is tender. Remove the casserole from the oven and stir in the drained beans. Heat 2 tablespoons oil in the large inner pan over medium high heat.

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Fry the onion and garlic for 5 minutes in the same saucepan until translucent then return the lamb. Remove the lamb from the frypan and transfer to a casserole dish or slow cooker. Add the tomato paste and cook for a few minutes. Serve with crusty rolls. Brown the lamb in a very hot lidded frying pan in the oil until well browned on all sides.

Pour over wattie s condensed vegetable soup and add 1 2 cup water. Return the lamb and juices to the pot. Continue cooking for a further 45 60 minutes until lamb is tender. Working in batches add lamb to the pan and cook until browned on all sides turning occasionally and adding 2 more tablespoons oil to pan between batches about 8 minutes per batch. Heat the remaining oil in the frypan then add the prepared vegetables and cook stirring occasionally until.

Transfer lamb to a large bowl after each batch. Rub mix into the lamb. 1 hour 35 min. Cover the casserole dish with the lid and cook in the oven for 1 hours. This is a rich yet light lamb and veggie casserole whilst still providing the comfort of a heartier casserole.

Add the onion capsicum and dried fruit if using wattie s moroccan style tomatoes and water or stock and stir to mix. Add lamb and toss to coat. Serve with couscous rice or mashed potato. Place lamb into a casserole dish. Taste and adjust seasoning if you prefer a stronger moroccan taste.

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Afiyet olson lamb casserole 12 reviews. This is a wonderful moroccan lamb casserole with apricots in a cinnamon honey almond and garlic sauce. Afiyet olson lamb casserole 12 reviews. Add the onion capsicum and dried fruit if using wattie s moroccan style tomatoes and water or stock and stir to mix. Transfer lamb to a large bowl after each batch.

This is a wonderful moroccan lamb casserole with apricots in a cinnamon honey almond and garlic sauce. Pour over wattie s condensed vegetable soup and add 1 2 cup water. Fry the onion and garlic for 5 minutes in the same saucepan until translucent then return the lamb. Remove from the saucepan. Set aside in a large casserole dish with a lid.

Taste and adjust seasoning if you prefer a stronger moroccan taste. Pour in the red wine then add the lamb stock concentrate water mushrooms and moroccan seasoning.