Name: Moroccan lamb tagine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 Tbsp olive oil; 500g lean diced lamb; 2 large carrots; 2 red onions; 2 garlic cloves; 2 Tbsp ras-el-hanout spice mix; 400g can chopped tomato; 400g can chickpeas; 200g dried apricot; 600 ml chicken stock; To garnish: 100g pomegranate seeds; 15g fresh coriander

Moroccan lamb tagine

27 Jun 2016

by RickRock

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Background

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

2 Tbsp olive oil
500g lean diced lamb
2 large carrots
2 red onions
2 garlic cloves
2 Tbsp ras-el-hanout spice mix
400g can chopped tomato
400g can chickpeas
200g dried apricot
600 ml chicken stock
To garnish: 100g pomegranate seeds
15g fresh coriander

Instructions

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.