Moroccan lamb tagine
I use the pressure cooker for this Moroccan lamb tagine not just because it’s much quicker than a standard casserole in the oven but also because I think it seems to create a stronger, deeper even more delicious flavour! Traditionally it would be served with couscous, but rice is fine too.
Ingredients
Method
- Heat the oil in the cooker. Put in the lamb and brown all over.
- Meanwhile: Chop the carrots & onions, p and finely chop the garlic.
- Remove the lamb to a plate, add the carrots & onions to the pan and stir for a couple of minutes, followed by the garlic.
- After another couple of minutes softening, add the ras-el-hanout and tomatoes. Season to taste.
- Drain and rinse the chickpeas before pouring into the pan, then return the lamb and add the apricots.
- Pour in the stock and bring to a simmer before putting on the lid and bringing up to pressure.
- Cook for 20-25 minutes then allow to de-pressurize by itself.
- Transfer to a suitable serving dish and scatter over the pomegranate seed and chopped coriander.