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Moroccan tagine

  • 1h 50m
    • Preparation 1h 05m
    • Cooking 45 min
Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People
  • 200 g Chickpeas, dried
  • 1.5 kg Leg of lamb
  • Salt and pepper for seasoning
  • Flour
  • Vegetable oil
  • 1 Onion
  • 2 Garlic cloves
  • 3 stalks Fresh ginger
  • 1.5 l Lamb or beef stock
  • 400 g Potatoes
  • 4 Carrots
  • 2 Zucchini
  • 2 Paprika (yellow & red)
  • 60 g Dried apricots
  • 2 tsp. Ras el hanout spice
  • 1 leaves Lorbeer
  • Topping:
  • 1 bunch Parsley
  • 1 Pomegranate

Preparation

Step 1
Leave the chickpeas to soak in plenty of water overnight. Rinse under running water and put to one side.
g Chickpeas, dried
Step 2
Cut the lamb into 2-3 cm cubes and season with salt and pepper. Coat the lamb in flour and fry all over in the pressure cooker with some oil. Peel the onion, garlic and ginger, chop finely and sear with the meat for 1 minute.
kg Leg of lamb
Salt and pepper for seasoning
Flour
Vegetable oil
Onion
Garlic cloves
stalks Fresh ginger
Step 3
Pour over the lamb or beef stock.
l Lamb or beef stock
Step 4
Wash and peel the potatoes, carrots, zucchini and paprika and cut into pieces.
g Potatoes
Carrots
Zucchini
Paprika (yellow & red)
Step 5
Add the rest of the ingredients and chickpeas to the pressure cooker except for the parsley and pomegranate, stir well and season with salt and pepper. Leave to cook at cooking level 2 over a medium heat for 45 minutes.
Step 6
While it is cooking, roughly chop the parsley and remove the seeds from the pomegranate.
bunch Parsley
Pomegranate
Step 7
Release steam from the pressure cooker and serve the tagine with the parsley and the pomegranate seeds.
bunch Parsley
Pomegranate