This classic Moroccan dish has chunks of lamb cooked with Moroccan spices with apricots |& carrots on a bed of cous cous.
Cooking instructions: Defrost for 24 hours in fridge, place in preheated oven on 180°C/350°F or gas mark 4 with lid on for 25 minutes.
To cook from frozen: Place in preheated oven on 170°C/340°F or gas mark 3 with lid on for 50 minutes.
Make sure the food is piping hot in the centre.
Ingredients: Lamb, chopped tomatoes, onions, apricots, cous cous, garlic, carrots, chic peas, chicken stock, Ras El Hanout seasoning, sunflower oil, salt & pepper.
Allergens: Gluten, Celery.