Lamb tagine

Dinner

The classic Moroccan casserole. Cooked in a pressure cooker, it takes the lamb a fraction of the time to be perfect as it would done the traditional way.

Cooking method: Pressure cooker
Serves: 2

Time: Average - 30 to 60 minutes
Difficulty: Average - a standard adult who feeds themself could do it

Equipment

• Pressure cooker

Ingredients

• Condiment, cube, or tube
• Lamb stock - 1
• Tomato puree - 2 teaspoon
• Drink or liquid
• Water - some
• Herb
• Mint - 2 teaspoon
• Meat
• Lamb (diced) - 300 gm
• Spice
• Ras el-Hanout - 1 tablespoon
• Tin or jar
• Butter beans - 1
• Chickpeas - 1
• Vegetable
• Tomato - 4
• Onion (chopped) - 1

Method

In your pressure cooker pan, sauté the onions, lamb, chopped tomatoes, and ras el-hanout in some olive oil for a couple of minutes. If the spice starts sticking to the bottom, add a little water to help scrape it off with the spoon.

Cover with just enough water to cover all this, crumble in the stock cube and stir in the tomato purée, put the lid on the pressure cooker, bring it to pressure, and cook for about 30 minutes. Release the pressure, take the lid off, and see how it's looking - if it's still quite sloppy, boil some of the excess liquid off. Add the chickpeas, butter beans, and mint, and heat them through.

Serve with couscous, rice, flatbread, or whatever else you like to eat this kind of thing with.