Go Back

Pressure cooker Lamb tagine

I love slow cooked lamb tagine and was going to make some the other day. However I got caught up in bad traffic and got home too late to do any simmering of supper for hours. So I got the pressure cooker out, which I hardly ever use, and made this lovely, simple lamb tagine. I used a ready-made tagine paste, but you can easily mix your own (see under tips). Serve it with rice or couscous.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g shoulder of lamb diced
  • 1 Tbsp tagine paste
  • 1 onion
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • 500 ml vegetable stock
  • 1 tin of chickpeas drained
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 Tbsp chopped dried apricots prunes or raisins (or a mixture of these)
  • To serve: toasted almonds or sesame seeds

Method
 

  1. In a bowl mix the Tagine paste with the meat, set aside.
  2. In a small bowl pour boiling water over the dried fruits, cover and set aside.
  3. Finely slice the onion and chop the garlic.
  4. Heat the oil in the pressure cooker and soften the onion and garlic.
  5. Add the meat and cook, stirring for about 8 minutes until the meat is brown on all sides.
  6. Add the stock, chickpeas, cinnamon stick and bay leaf.
  7. Put on the lid, lock it, turn up the heat until it reaches pressure.
  8. Turn the heat down to low, cook at pressure for 20 minutes then turn off the heat and allow to cool by itself. Remove the lid, add the drained fruits and reduce the sauce until thick and silky. Discard the bay leaf and cinnamon.
  9. Taste then season with salt & pepper to your liking.
  10. Serve with toasted almond flakes or sesame seeds if you like.