Lamb & Apricot Tagine

Name: Lamb & Apricot Tagine
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 Knorr Lamb Stock Pot; 600 g lamb steak diced; 400 g canned chopped tomatoes; 100 g dried apricots halved; 2 carrots chopped into small pieces; 1 large onion diced; 3 garlic cloves finely sliced; 3 tablespoons ras el hanout spice mix; 1 tablespoon runny honey; 1 tbsp oil; handful fresh coriander chopped roughly; handful fresh mint chopped roughly

An authentic one-pot tagine recipe with lamb, ras-el-hanout spice and apricots.

60 MINS

Cooking Time
Easy

Difficulty
15 MINS

Prep Time
4 People

Serves

1 Knorr Lamb Stock Pot
600 g lamb steak diced
400 g canned chopped tomatoes
100 g dried apricots halved
2 carrots chopped into small pieces
1 large onion diced
3 garlic cloves finely sliced
3 tablespoons ras el hanout spice mix
1 tablespoon runny honey
1 tbsp oil

Optional

handful fresh coriander chopped roughly
handful fresh mint chopped roughly

Toss the lamb in half the spice mix and marinade for at least 30 mins. Heat the oil in a large pan, add the lamb and fry until browned on all sides. Remove and set aside.
Add the onion, garlic and remaining spice mix to the pan and fry for 2-3 mins until soft. Pour 400ml of water then add the Knorr Lamb Stock Pot, honey, tomatoes and apricots then return the lamb 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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