Knorr’s one-pot fruity lamb tagine
- Published: 2 Feb 18
- Updated: 24 Oct 24
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.
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Serves 4
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Hands-on time 15 min, simmering time 1 hour
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Ingredients
- 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
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Method
- 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.
- 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.
- Cover and cook gently for 1 hour or until meat is cooked and tender.
- Serve garnished with the herbs and with a bowl of couscous.
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Recipe from Knorr.
- Recipe from Online only Issue
delicious. tips
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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