Moroccan spiced lamb slowly cooked with chickpeas, sweet apricots and toasted almonds.

The Dorset lamb is slowly braised for a couple of hours so it melts in your mouth.

Awards

‘Taste of the West’ Silver Award

Ingredients

Lamb (30%), chopped tomato, lamb stock (water*, lamb bones, onion, carrot, leek, celery, tomato puree, thyme, parsley, rosemary, bay leaf, pepper), chickpeas, carrot, onion, tomato puree, honey, lemon juice, dried apricots, corn flour, almonds, coriander, garlic, cumin, coriander seeds, paprika, turmeric, ginger, sea salt, pepper.

Cooking Instructions

For best results cook from frozen.
Appliances vary and times given are a guide for conventional ovens. These may need to be reduced if using a fan assisted oven.

Preheat oven to 190oC/375oF/Gas Mark 5. Remove sleeve and pierce film lid. Place on a baking sheet in the centre of the oven and heat for 45-50 minutes.
Ensure piping hot before serving. This dish can also be heated in the microwave.

Allergy Advice

Contains almond nuts. Gluten free. Dairy free