Lamb and Apricot Tagine
A hearty dish that will melt in your mouth!
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
Instructions
- Heat half the oil in the Pressure Cooker, cooking lamb in batches until brown and set aside.
- Heat remaining oil, cook onion and garlic, stirring until onion softens. Add spices and cook, stirring until fragrant.
- Return lamb to Pressure Cooker with stock.
- 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).
- Once at pressure, turn down the heat and cook for 25 minutes.
- Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.
- Add apricots to lamb mixture in the Pressure Cooker.
- Close and lock Pressure Cooker and bring to pressure on high heat using setting 2.
- Once at pressure, turn down the heat and cook for a further 2 minutes.
- Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.
- Stir in spinach; season to taste and serve sprinkled with toasted almonds.