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. You could use diced lamb or, for a special occasion, some lamb shanks in which case you should choose 30 mins cooking time (default on LAMB SHANK program).
Serving Suggestion / Pro Tip: The sweetness of this tagine is wonderful but calls for a little bit of acidity to cut through. You could serve with harissa and / or add some chopped preserved lemon over the top before serving. Preserved lemons are a traditional North African condiment and available in most major supermarkets.
- 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
- 4tbps raisins or 6 dried prunes
- 200ml stock (beef or lamb)
1. 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.
2. Select the SAUTE function then select the BEEF STEAK program. Press START, 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 until the lamb is nicely browned.
3. Add all the other ingredients and stir to combine, then press the BACK button.
4. Put the lid on and close the pressure valve then select the PRESSURE COOK function, scroll down to LAMB SHANK and adjust the time to 20 minutes. Press START.
5. When the program has finished we recommend using the SLOW RELEASE method before opening the pressure valve and removing the lid.
6. If you would like a thicker sauce then you can reduce using the SAUTE function.