Instant Pot Lamb Tagine
Delicious Instant Pot Pressure Cooked Lamb Tagine with apricots, chickpeas, lamb
Equipment
- Pressure Cooker
Ingredients
- 1 teaspoon extra virgin olive oil or oil of your choice
- 850 to 900 g lamb leg diced
- 3 teaspoons ground cumin
- ½ teaspoon ground cinnamon and a pinch more for luck
- 1 teaspoon medium curry powder
- 2 medium onions halved and sliced (or 4 if they are quite small)
- 2 cloves garlic peeled and chopped
- 400 g tin of chopped tomatoes
- 3 tablespoons clear honey
- 400 g tin of chickpeas drained and rinsed (or of course your own prepared Instant Pot chickpeas from dry). One way of making them: Kirrin’s Kitchen’s no-soak method, with 250 g / 2 cups of dry chickpeas and water up to the halfway mark, is 30 minutes on Manual (you can always freeze any cooked unused chickpeas for next time).
- 1 cube lamb stock
- 1 medium sweet potato approx. 300 g, diced, not too small
- 75 g no-soak dried apricots you can use normal ones and soak them by covering them in boiling water for 10 minutes
- 100 ml water
To serve
- Fresh flat leaf parsley
- Lemon zest
Instructions
Before you start, this moves fast so a good way to get organised and keep up the pace is to have all the ingredients ready beforehand.
- Press Sauté and adjust to High, add a good drizzle of extra virgin olive oil and, as it warms up, add the lamb, the 2 sliced onions and the chopped garlic and sauté until coloured, stirring regularly. Add the spices and mix really well while it sautés for approximately 2 more minutes.
- Add the chopped tomatoes, the 3 tablespoons of honey, the chickpeas, the sweet potato, the apricots. Crumble the stock cube on top. Give it all a good stir to mix well. Add about 100 ml water. There will be plenty of liquid already in the pot, if you think that it needs a bit more, add it. Deglaze really well with a wooden spoon.
- Make sure the sealing ring is properly in place. Lock lid in. Steam release sealed, pressure cook 15 minutes, high pressure, let it go to Keep Warm at the end and let it release naturally (about 15 minutes). If after this time the float hasn’t dropped, do a quick release. You can, of course, let it stay on keep warm on the Instant Pot so that it’s ready.
Notes
*Terminology
Quick pressure release (also called quick release or QPR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
Natural pressure release (also called natural release or NPR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.
Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example this recipe has a 4 minute QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.
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