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Moroccan braised lamb

Serves: 4
From Waitrose

1 tbsp oil
2 x 250g packs Waitrose Diced Welsh Lamb Leg Steak
1 essential Waitrose Onion, diced
2 essential Waitrose Carrots, sliced
25g essential Waitrose Plain Flour
500ml pack Cooks’ Ingredients Beef Stock
1 cinnamon stick
3 Cooks’ Ingredients Star Anise
200g pack button mushrooms
100g dried apricots, roughly chopped

1. Preheat the oven to 160ºC, gas mark 3. Heat the oil in a frying pan and fry the lamb for 3 minutes. Add the vegetables and cook for 1–2 minutes then stir in the flour and cook for 1 minute. Gradually blend in the stock, adding the spices and mushrooms and bring to the boil, stirring.

2. Transfer to a casserole dish, cover and cook for 2½ hours, adding the apricots for the last 15 minutes.

Slow cooker tip - Prepare as stated and cook for 6 hours on low.