Lamb and apricot tagine
Get tender, succulent lamb without having to wait with this pressure cooker recipe. Sweet apricots contrast beautifully and a touch of almond crunch
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Cooking tools:
- Tagine
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 kilogram boned lamb shoulder,trimmed, chopped coarsely
- 1 medium_piece (150g) brown onion, sliced thinly
- 2 cloves garlic, crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 3/4 cup (180ml) beef stock
- 1/2 cup (75g) dried apricots, coarsely chopped
- 100 grams baby spinach leaves
- 1/4 cup (35g) roasted slivered almonds
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