Quick lamb tagine
- Portion size: Serves 4
- Takes 5 minutes to make and 15-20 minutes to cook
- Difficulty: easy
Take your tastebuds on a Moroccan adventure with this quick and easy lamb tagine recipe made with chickpeas, aubergine and apricots.
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Ingredients
- 1 tbsp olive oil
- 4 lamb leg steaks
- 1 large red onion, cut into wedges
- 400g Seasoned Pioneers Moroccan Fennel & Apricot tagine Sauce
- 200g canned chickpeas, drained and rinsed
- 100g marinated and grilled aubergines, sliced
- A handful of dried apricots, roughly chopped
- Fresh coriander leaves, roughly chopped
- The zest of ½ lemon
- Couscous, to serve
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Method
- Heat the olive oil in a pan, season the lamb steaks and cook for 4-5 minutes each side. Remove from the pan and set aside to rest.
- Meanwhile, add the red onion to the pan and gently fry for 5 minutes until softened. Pour over the tagine Sauce, bring to a simmer, then stir through chickpeas and aubergines. Add a handful of dried apricots and bubble for 4 minutes.
- Spoon the sauce over the lamb steaks and scatter with fresh coriander leaves and the lemon zest. Serve with warm couscous.
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