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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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Heat the oil in the cooker. Put in the lamb and brown all over.
  2. Meanwhile: Chop the carrots & onions, p and finely chop the garlic.
  3. Remove the lamb to a plate, add the carrots & onions to the pan and stir for a couple of minutes, followed by the garlic.
  4. After another couple of minutes softening, add the ras-el-hanout and tomatoes. Season to taste.
  5. Drain and rinse the chickpeas before pouring into the pan, then return the lamb and add the apricots.
  6. Pour in the stock and bring to a simmer before putting on the lid and bringing up to pressure.
  7. Cook for 20-25 minutes then allow to de-pressurize by itself.
  8. Transfer to a suitable serving dish and scatter over the pomegranate seed and chopped coriander.