Quick Lamb Tagine

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

Preparation

1. 1Heat 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.
2. 2Meanwhile, 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.
3. 3Spoon the sauce over the lamb steaks and scatter with fresh coriander leaves and the lemon zest. Serve with warm couscous.