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Time & Serves
- No. of Serves:
- 4
- Prep time:
- 10 minutes
- Cook time:
- 2 hours
Ingredients
- 4 lamb shoulder chops (approx. 750g)
- 1 red onion, sliced
- 300g can Craig's Chickpeas in Brine, well drained
- 420g can Wattie's Creamy Pumpkin Condensed Soup
- Zest of 1 lemon
- 1 Tbsp Gregg's Moroccan Seasoning
Method
1. Cut each shoulder chop in half. Heat a dash of oil in a non-stick frying pan and fry chops until golden brown. Remove from pan and place in an oven-proof casserole dish.
2. Mix together the onion, drained Craig’s Chickpeas, Wattie’s Creamy Pumpkin Condensed Soup , lemon zest, Moroccan seasoning, 1 cup of water and add to the casserole dish. Cover and cook in an oven preheated to 180°C for 2 hours.
3. Remove from the oven and serve with rice, a splash of lemon juice and your favourite green vegetables.
Crockpot/Slow Cooker Instructions: Prepare the recipe following step 1 and place in a slow cooker with the remaining ingredients but with 1⁄2 cup water. Stir to combine and cook on LOW for approx 8 hours (refer to your user manual). Serve as directed above.