Quick and easy, serves 2-3 people
- 1 small onion, chopped
- 3 small new potatoes, cubed
- 1 large carrot, cubed
- a dash of rapeseed oil
Use the Saute setting in your Instant pot, and soften the vegetables. Add
- 600g cubed lamb
Stir about until coloured. Add
- 1 tsp ground coriander
- 1 tbs Ras-al-Hanout (or Moroccan curry powder mix)
- 2 garlic cloves, chopped
Stir about until fragrant, about one minute. Then add
- 1 tin chopped tomatoes
- 250ml stock
- 100g dried apricot
- 0.5 preserved lemon, skin only, chopped
Put on the Meat setting fo 40 minutes, and seal the lid. After 40 miutes, allow to depressurise for 10 minutes. If the tagine is too watery, put on Saute for 5-10 minutes but keep an eye on it and keep stirring from time o time so it doesn’t burn. Excellent with couscous and a Moroccan vegetable side.