Knorr’s one-pot fruity lamb tagine

Published: 2 Feb 18
Updated: 24 Oct 24

Test kitchen approved

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.

Serves 4
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

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.

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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Knorr’s one-pot fruity lamb tagine

Ingredients

Method

delicious. tips

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