Slow-cooked Moroccan lamb with vegetable-and-barley soup
4 to 6
Easy
10 minutes
3½–4 hours
This hearty shortcut dinner turns a sachet of vegetable-and-barley soup into a deeply comforting meal. Slow-cooked Moroccan-spiced lamb adds richness, while red kidney beans make it even more satisfying.
Ingredients
Method
- 800 g Woolworths stewing lamb
- 2 T olive oil
- 2 t salt
- 1 t freshly ground black pepper
- 2 T Woolworths Moroccan seasoning
- 1 x 600 g sachet Woolworths vegetable & barley soup
- 2 x 400 g cans red kidney beans, drained and rinsed
Method
Ingredients
1. Preheat the oven to 160°C.
2. Place the lamb in an ovenproof dish. Season with salt, pepper and the Moroccan seasoning, drizzle over the olive oil and toss to coat. Cover tightly with foil or a lid and bake for 3½–4 hours, or until the lamb is tender enough to pull apart with a fork.
3. Heat the soup in a saucepan over a medium heat. Stir in the kidney beans and cook until heated through.
4. Fold the lamb into the soup and simmer for 2–3 minutes. Divide between bowls and serve immediately.
Recipe and production: Bianca Strydom
Food assistant: Josh van Zyl
Photography: Jan Ras
Videography: Romy Wilson
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