Moroccan Lamb Tagine
This deliciously fruity tagine is packed with flavour and goodness, and even tastier eaten a couple of days after cooking.
Sprinkle with some fresh chopped coriander or parsley and try serving with couscous to make this dish go further.
2 tbsp olive or cooking oil
2 onions, finely chopped
3 garlic cloves, crushed
500g diced lamb
1 tsp cayenne pepper
1 tbsp paprika
1 tbsp ground ginger
1 tbsp turmeric
2 tsp ground cinnamon
2 x 400g cans of chopped tomatoes
120g dried apricots, halved
100g sultanas or raisins
200ml stock (beef or lamb)
1 tbsp clear honey
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
In a large bowl mix the cayenne pepper, paprika, ginger, turmeric and cinnamon and toss the lamb in the mixture until coated on all sides, then leave for at least half an hour, preferably overnight.
Select the FRY function, press START, then add the oil and allow to heat. Add the onion and garlic and stir regularly for 3~ minutes until the onions begin to soften. Add the lamb and stir regularly for a further ~2 minutes.
Add all the other ingredients and stir to combine, then press CANCEL.
Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 30 minutes, then press START.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.