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Pressure cooker lamb tagine

  • 3 tablespoons olive oil
  • 1.5kg lamb shoulder, cut into pieces
  • 3 garlic cloves, minced
  • 2 onions, minced
  • 1 teaspoon ground ginger
  • 1 pinch saffron
  • salt and pepper to taste
  • 500g prunes, stones removed and soaked in water
  • 1 teaspoon ground cinnamon
  • 100g flaked almonds
  • 1 tablespoon sesame seeds
  • Add the oil to the pressure cooker over medium heat. Add the lamb and cook for a few minutes until browned. Add the garlic, onions, ginger and saffron. Season with salt and pepper. (See footnote if you wish to add liquid at this point.) Close the pressure cooker and cook for 30 minutes after it start to whistle.
  • Cool down for 10 minutes and then open the pressure cooker, add the prunes and cinnamon and cook for 20 more minutes after it starts whistling.
  • Sprinkle with sesame seeds and almonds before serving.