For a touch of morocco serve on couscous but just as tasty on mashed potatoes or rice.Make it on the stove top or follow the directions below for the crockpot. Servings: 6

Apricot, Tomato and Lamb Tagine Recipe Ingredients: 2 tbsp Flour 1 Onion, sliced 2 Carrots, peeled 1 tbsp Oil 5-6 tsp Gregg's Moroccan Seasoning 6 Lean Lamb Shoulder Chops, cut in halves 400g can Wattie's Tomatoes, chopped in juice 1 c Liquid Chicken or Vegetable Stock 1/4 c Dried Apricots, diced 1/4 c Wattie's Bit on the Side Spiced Apricot Sauce 2 tbsp Coriander 2 Celery Sticks, sliced

Directions:
1. Combine 3 tsp Moroccan seasoning with flour, mix well, toss lamb pieces in seasoned flour.

2. In a deep non-stick frying pan with a lid, heat oil and brown chops on both sides, set aside.

3. Reduce heat, gently fry onion, carrots and celery in the remaining oil, until just tender. Stir in remaining Moroccan seasoning and cook for 1 minute.

4. Pour over Wattie's Chopped Tomatoes in Juice with stock, stir to combine. Return chops to the pan, scatter over apricots, cover and simmer very gently for 50-60 minutes, or until the chops are tender.

5. Stir through Wattie's Bit on the Side Spiced Apricot Sauce, season with pepper and coriander. Serve with couscous and steamed green vegetables.

Crockpot / Slow cooker Instructions:
Prepare lamb following steps 1–3 above and place the lamb and vegetables in the slow cooker. Pour over the Wattie's Chopped Tomatoes in juice, 1/2 cup stock and dried apricots. Cook on LOW for approx 8 hours (refer to your user manual), then follow step 5 to serve.