Lamb and Apricot Tagine Recipe

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.

Lamb and Apricot Tagine

A hearty dish that will melt in your mouth!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 5

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 1  kg  boned lamb shoulder  (trimmed and 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
• 100 g   baby spinach leaves
• 1/4  cup roasted slivered almonds

Method

 

1. Heat half the oil in the Pressure Cooker, cooking lamb in batches until brown and set aside.
2. Heat remaining oil, cook onion and garlic, stirring until onion softens. Add spices and cook, stirring until fragrant.
3. Return lamb to Pressure Cooker with stock.
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).
5. Once at pressure, turn down the heat and cook for 25 minutes.
6. Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.
7. Add apricots to lamb mixture in the Pressure Cooker.
8. Close and lock Pressure Cooker and bring to pressure on high heat using setting 2.
9. Once at pressure, turn down the heat and cook for a further 2 minutes.
10. Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.
11. Stir in spinach; season to taste and serve sprinkled with toasted almonds.

Notes

Chef's Tips

Serve with couscous.