Moroccan Lamb Casserole

Product Details

Ingredients

Sugar, Modified Starch, Cumin, Ground Cinnamon (Cassia)(8%), Salt, Garlic Powder, Onion Powder, Flavourings (contain Barley, Wheat), Honey Powder (3%)(contains Wheat), Ground Coriander Seed, Paprika, Coriander Leaf, Ground Ginger, Barley Malt Extract, Maltodextrin, Chilli Powder (Chilli Pepper, Cumin, Salt, Oregano, Garlic), Apricot Powder, Rapeseed Oil, Anti-caking Agent (Silicon Dioxide).
Total content of herbs and spices = 36.3%

No hydrogenated fat, artificial colours, added preservatives or MSG

Serving size

Each pack serves 4.

• Size

  UPC Code

• 35 (g) 827936

Usage Tips

For OUR RECIPE you will need …

1 sachet Schwartz Moroccan Lamb Casserole Recipe Mix
1 tbs olive oil
1 onion, diced
450g (1lb) lean lamb, diced
300ml (½ pint) cold water
200g tin chopped tomatoes
25g (1oz) sultanas

Directions …

1.   Pre-heat oven to 180ºC, 350ºF, Gas Mark 4.

2.   Heat oil, fry onion and lamb for 3-4 minutes.  Drain excess liquid.  Transfer to a casserole dish, add tomatoes, apricots and sultanas.  

3.   Mix sachet contents with water and add to casserole dish.  Stir, cover and cook for 1½-2 hours, or until meat is tender.

4.   Top with flaked almonds and serve with couscous.  

Hints & Tips …

Also delicious with boneless, skinless chicken thighs and drumsticks.  Great served with baby new potatoes.

Additional Usage

Slow Cooker directions:  Place lamb, onions, tinned tomatoes and apricots in the cooker.  Blend the sachet mix with the water and add to the rest of the ingredients and mix together. Cook to your slow cookers instructions.

Freezing Guidelines

This finished recipe is suitable for freezing.  Transfer the cooked recipe to an airtight container, leave to cool prior to sealing.  For best results use within 1 month of freezing.

Re-heating Guidelines

Defrost thoroughly overnight in a refrigerator.  Transfer to a saucepan and heat gently over a medium-heat, stirring occasionally, until piping hot throughout.  Alternatively, place in a microwaveable bowl, cover loosely with cling film and re-heat in the microwave (800W) on full power for 7½ minutes, stirring half-way through, or until piping hot throughout.