Quick lamb tagine

Name: Quick lamb tagine
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4
Cuisine: Moroccan recipes
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

Easy
February 2009

Easy
February 2009

Serves 4
Takes 5 minutes to make and 15-20 minutes to cook

Take your tastebuds on a Moroccan adventure with this quick and easy lamb tagine recipe made with chickpeas, aubergine and apricots.

Dairy-free recipes

Rate

Save

Save recipe

Save

Save recipe Print

Rate

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

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

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.

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.