Quick lamb tagine recipe
Serving instructions
Serves 4 | Takes 5 minutes to make and 15-20 minutes to cook | Rating
Take your tastebuds on a Moroccan adventure. Boned chicken thighs are also fantastic in this Moroccan sauce.
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
1. Heat 1 tbsp 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.
