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

Published: 31 Jan 09
Updated: 24 Oct 24

Test kitchen approved

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

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

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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.

Recipe from February 2009 Issue

delicious. tips

Boned chicken thighs are also fantastic in this Moroccan sauce.

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