Knorr’s one-pot fruity lamb tagine

Knorr’s one-pot fruity lamb tagine
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, simmering time 1 hour

Diced lamb steaks are slow-cooked in a fragrant sauce until melt-in-the-mouth tender. The tagine is made using dried apricots and honey, giving it a welcome sweetness. Perfect on a wintry night.


  • 600g diced lamb steaks
  • 3-4 tablespoons Ras el Hanout spice mix
  • 1 large onion, diced
  • 2-3 garlic cloves, finely sliced
  • 1 tablespoon runny honey
  • 1 Knorr Lamb Stockpot dissolved in 450ml boiling water
  • 100g dried apricots, halved
  • 400g can chopped tomatoes
  • Couscous to serve, optional
  • Handful of fresh coriander and mint leaves, roughly chopped, optional


  1. Toss the lamb in half the spice mix and marinade for at least 30 mins if possible. Heat 1 tbsp oil in a large pan, add the lamb and fry until browned on all sides. Remove and set aside.
  2. Add the onion to the pan with the garlic and remaining spice mix and fry for 2-3 mins until soft. Add honey, stock, tomatoes and apricots and return meat to the pan.
  3. Cover and cook gently for 1 hour or until meat is cooked and tender.
  4. Serve garnished with the herbs and with a bowl of couscous.

Recipe from Knorr.

delicious. tips

  1. To make this dish cheaper, use lamb casserole chunks and cook for 2 hours slowly on the hob or in the oven (140 C fan, Gas mark 2).


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