Moroccan-Inspired Dopsu No-Lamb Tagine

Start with the prep. Chop the red onion and garlic, then chop the coriander and set aside for later.

Add a little oil to a medium frying pan and heat on medium.

Cook the red onion and garlic gently, until soft.

Stir through the ras el hanout and toast the spices, but be careful they don’t burn.

Add the Dopsu No-Lamb pieces, chopped tomatoes, fruits, stock and honey to the pan.

Make sure all the ingredients are mixed through and simmer for 20-25 minutes, stirring occasionally.

When the fruit is soft, and the Dopsu No-Lamb is cooked through, it’s time to serve. If you’ve got a traditional tagine pot, then now’s the time to use it – or a casserole dish will work just as well.

Garnish with the coriander, pomegranate seeds and lime wedges, then serve with a side of your choice. Couscous and flatbreads are perfect, or just simple rice.