Lamb & Chickpea Tagine

Lamb & Chickpea Tagine

27 September 2018

Dried pulses are much cheaper and have a nice texture but take a long time to cook conventionally. Using the pressure cook is much faster – you don’t need to soak the chickpeas overnight plus the lamb is tender, moist and full of flavour. It also means your tagine can be ready in less than half the time it would normally take!
  • Recipe

Serves

9

Preperation Time

1 hour marinating

Cooking Time

Approx 1 hr 10 minutes (10 mins at pressure)

Ingredients

250g dried chickpeas

1 kg diced lamb (such as shoulder)

1 tbs ground cinnamon

1 tbs ground coriander

1 tbs ground cumin

1 tbs ground ginger

1 tsp ground turmeric

2 tsp paprika

1 tsp chilli powder

1 tbs vegetable oil

2 onions

sliced

3 cloves garlic

finely chopped

1 x 400g tin or carton chopped tomatoes

300ml lamb or vegetable stock

100g dried apricots

halved or roughly chopped

1 lemon

zest and juice

1 tbs chopped fresh parsley

1 tbs chopped fresh coriander

To serve: Steamed green beans

Cous cous

2 tbs pomegranate seeds

Handful whole almonds

chopped

Natural yogurt

Instructions

1Place the lamb and all the ground spices into a large bowl and mix really well to coat all the meat. Cover and set aside to marinate for an hour

2While the lamb is marinating, part-cook the chickpeas. Rinse the chickpeas and drain then plce in the pressure cooker with 1 tsp sea salt and half fill the cooker with cold water. Add 1 tbs vegetable oil. Place on the lid, lock into place and bring up to pressure. As soon as pressure is reached (the indicator will pop up), reduce the heat to the minimum to maintain pressure and time for 25 minutes. When the time is up, turn off the heat and allow the pressure to drop naturally. See instruction booklet for details

3Drain the chickpeas, discarding the cooking liquid, and wash the pan. The chickpeas will be cooked for longer with the meat and are not safe to eat yet

4Heat 1 teaspoon of oil in the pressure cooker and fry the onion for 3-4 minutes then add the garlic and fry gently for a further minute. Add the marinated lamb and fry for a minute or two. Add the tomatoes and pour over the stock

5Put on the lid, lock in place and select the highest pressure setting. Bring up to pressure and as soon as pressure is reached (the indicator will pop up), reduce the heat to the minimum to maintain pressure and time for 15 minutes. When the time is up, turn the valve to steam release and fast release the pressure. See instruction booklet for details

6Open the lid and stir in the chickpeas and apricots. Return to high pressure and time for a further 15 minutes. Allow the pressure to drop naturally

7Stir in the lemon juice and simmer without the lid for a few minutes to reduce the sauce slightly if required

8Prepare the cous cous according to the pack instruction then stir through the almonds and pomegranate seeds. Scatter the parsley, coriander and lemon zest over the lamb and serve with the cous cous, green beans and a bowl of yogurt to dollop on top.

Dried pulses are much cheaper and have a nice texture but take a long time to cook conventionally. Using the pressure cook is much faster – you don’t need to soak the chickpeas overnight plus the lamb is tender, moist and full of flavour. It also means your tagine can be ready in less than half the time it would normally take!