Quick Lamb Tagine Q3

Heat a drizzle of oil in a large frying pan on high heat.

When really hot, add the lamb strips, season with salt and pepper and stir-fry until browned all over, 1-2 mins, then remove to a bowl and set aside.

Tip: Don't overcook the lamb here, you are just browning it. We will finish cooking it later!

Halve, peel and finely slice the onion.

Return the frying pan to medium heat (add a splash of oil if it's dry) and add the onion. Cook, stirring occasionally, until soft, 3-4 mins.

Meanwhile, quarter the courgette lengthways and chop into cubes.

Roughly chop the apricots.

Drain and rinse the chickpeas in a sieve.

Stir in the tagine paste and apricots and cook for 1 minute.

Add the courgette to the pan.

Pour in the chopped tomatoes, remaining chicken stock powder and chickpeas, bring to the boil then reduce the heat to medium and simmer until thick and tomatoey, 5-6 mins.

Return the lamb and any juices that have come out to the tagine and cook, stirring occasionally, for another 2-3 mins.

Season to taste with salt and black pepper if needed.