Lamb and Apricot Tagine

Lamb and Apricot Tagine

0:15 To Prep
0:25 To Cook
6 Servings
Average Rating
Difficulty Easy

A hearty dish that will melt in your mouth!

Ingredients

  • 1 kg boned lamb shoulder, trimmed, chopped coarsely
  • 1 medium brown onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1 tsp each ground coriander, cumin and cinnamon
  • 3/4 cup beef stock
  • 1/2 cup coarsely chopped dried apricots
  • 100g baby spinach leaves
  • 1/4 cup roasted slivered almonds

Step 1

Heat half the oil in the Pressure Cooker, cooking lamb in batches until brown and set aside.

Step 2

Heat remaining oil, cook onion and garlic, stirring until onion softens. Add spices and cook, stirring until fragrant.

Step 3

Return lamb to Pressure Cooker with stock.

Step 4

Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen).

Step 5

Once at pressure, turn down the heat and cook for 25 minutes.

Step 6

Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.

Step 7

Add apricots to lamb mixture in the Pressure Cooker.

Step 8

Close and lock Pressure Cooker and bring to pressure on high heat using setting 2.

Step 9

Once at pressure, turn down the heat and cook for a further 2 minutes.

Step 10

Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.

Step 11

Stir in spinach; season to taste and serve sprinkled with toasted almonds.

Chef's Tips

Serve with couscous.

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