@wwtaste: This easy dinner transforms a humble vegetable-and-barley soup sachet into a rich, hearty meal with slow-cooked Moroccan lamb and cannellini beans doing the rest. Add it to your meal plan for this week and thank us later! Search “Slow-cooked Moroccan lamb with vegetable-and-barley soup” on taste.co.za or find the recipe below. 🍽️ 4 to 6 🥣 10 minutes ⏲️ 3½–4 hours 📌 Ingredients 800 g Woolworths stewing lamb 2 t salt 1 t freshly ground black pepper 2 T Woolworths Moroccan seasoning 2 T olive oil 1 x 600 g sachet Woolworths vegetable-and-barley soup 2 x 400 g cans cannellini beans, drained and rinsed 📌 Method 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. #foodtiktok #lambrecipes #wwtaste #EasyRecipes
