Ingredients
Method
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Olive oil 20 ml
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Onion, chopped 300 g
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Garlic, chopped 20 g
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Ginger, finely grated 12 g
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Cayenne Pepper 10 g
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Turmeric 15 g
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Cinnamon 10 g
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Ground cumin 15 g
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Ground coriander 15 g
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Lamb shoulder, trimmed, cut into 3cm dice 1.5 kg
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Boiling water 1 l
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Dried apricots 150 g
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Chickpeas, drained 400 g
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Steamed cous cous, to serve
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Coriander leaves, to serve
Preparation
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Method
- Heat oil in a large pot over medium heat. Add onions, garlic and ginger and cook until onions are starting to soften.
- Add spices, cook for another 2 minutes then add lamb, tossing well to coat in the spices. Cook until brown.
- Stir in KNORR Tomato Powder and boiling water along with KNORR Beef Booster. Stir until combined and bring to a simmer.
- Reduce heat, cover with a lid and simmer gently over low heat for 3-4 hours or until lamb is tender.
- 30 minutes before lamb is done, stir in apricots and chickpeas.
- Serve tagine accompanied by cous cous and garnish with coriander.
