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Pressure king pro lamb tagine recipe

Pressure King Pro Lamb Tagine Recipe

A delicous Middle Eastern dish cooked using the Pressure King Pro to create a tender and flavour packed meal.

Course Main Course
Cuisine Middle Eastern
Keyword lamb tagine recipe, pressure king pro, pressure king pro lamb tagine recipe, pressure king pro recipe
Prep Time 20 minutes
Cook Time 45 minutes
Author J.J. Sheridan

Ingredients

Ingredients:

  • 2 pounds 900g boneless lamb stew meat, cut into chunks
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • Pinch of saffron threads optional
  • Salt and pepper to taste
  • 1 cup chicken or lamb broth
  • 1 can 14 oz diced tomatoes, with juices
  • 1/2 cup dried apricots chopped
  • 1/2 cup pitted green olives
  • 1 lemon sliced into rounds
  • Chopped parsley for garnish

Instructions

Sear the Lamb:

  1. Plug in the Pressure King Pro and select the "brown" function. Add olive oil to the pot.
  2. Once the oil is hot, add the chunks of lamb and sear them on all sides until browned. Remove the seared lamb and set aside.

Sauté the Aromatics:

  1. In the same pot, add chopped onions and sauté until they turn translucent. Add minced garlic and sauté for an additional 1-2 minutes.

Spice and Season:

  1. Add ground cumin, ground coriander, ground paprika, ground cinnamon, ground ginger, ground turmeric, saffron threads (if using), salt, and pepper to the pot. Stir well to coat the onions and garlic with the spices.

Combine Ingredients:

  1. Return the seared lamb to the pot. Pour in chicken or lamb broth and diced tomatoes with their juices. Mix well to combine all the flavors.

Pressure Cook the Tagine:

  1. Close the lid of the Pressure King Pro securely. Select the "Stew" function and set the timer for 25 minutes.
  2. Once the cooking time is up, carefully release the pressure according to the manufacturer's instructions.

Add Final Ingredients:

  1. Open the lid and stir in the chopped dried apricots and pitted green olives. Allow the tagine to simmer for an additional 5 minutes on the "brown" function to meld the flavors.

Adjust and Serve:

  1. Taste and adjust the seasoning if needed.
  2. Place the lemon slices on top of the tagine.
  3. Garnish with chopped fresh cilantro or parsley before serving.

Serving:

  1. Serve the lamb tagine over cooked couscous or with crusty bread.