Ingredients
- 450 g lean lamb mince
- 1 onion, peeled and chopped or 8 tablespoons ready prepared diced onions
- 1 x 350g jar prepared Moroccan tagine sauce
- 75 g ready to eat apricots or prunes, halved
- 1 x 400g can chickpeas, drained
- 2 tablespoons freshly chopped coriander
Method
- Heat a large non-stick pan and dry fry the lamb with the onion for 3-4 minutes, breaking up any lumps with the back of a spoon.
- Add the sauce; bring to the boil and cook according to the jar instructions.
- 5 minutes before the end of the cooking time add the dried fruit and chickpeas.
- Garnish with the herbs and serve with instant couscous and a side salad.
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