Quick lamb tagine

Method

1. 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.
2. 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.
3. Spoon the sauce over the lamb steaks and scatter with fresh coriander leaves and the lemon zest. Serve with warm couscous.