Knorr's one-pot fruity lamb tagine recipe | delicious. magazine

Ingredients

• Ingredients
• Method
• Nutrition
• 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
• 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.
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• Serve garnished with the herbs and with a bowl of couscous.