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Lamb Tagine - Riad Anata | Taste and Tipple

Lamb Tagine

Course Main Course
Cuisine Moroccan
Keyword Lamb Tagine
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 servings

Ingredients

  • 500 g Leg of Lamb
  • 1 onion diced
  • 4 cloves garlic
  • 1 tomato grated
  • 1/4 tsp Black pepper
  • 1/2 tsp ginger
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 1/4 tsp saffron
  • 3 tbsp olive oil
  • 1/4 cup cilantro tied with cooking twine
  • 1 1/2 cup water
  • 3 cups green beans
  • 1 cup water
  • 1/4 cup parsley
  • 1/4 cup pitted black olives
  • 1 preserved lemon sliced into batons

Instructions

  1. Add lamb, onion, garlic, tomato, spices, olive oil and tied bunch of cilantro to pressure cooker. Put on high heat and cover for 10 minutes.

  2. Remove lid, add 1 1/2 cups of water.
  3. Pressure cook for 40 minutes. 10 minutes on high. 30 minutes on low.
  4. Peel and snap green beams. Let sit in cold water until ready to use.

  5. Release pressure and remove lid. Mash garlic with wooden spoon. If lamb is cooked, remove from pot and let sit in tagine. If it's not quite ready, return it to pot for remaining cook time. 

  6. Strain green beans and add to pot with 1 cup water. Stir with sauce and return to medium heat. Add 1/4 cup chopped parsley. Return lid and pressure cook for 5 minutes.
  7. Remove lamb to tagine, spoon in broth and vegetables, top with olives, a few batons of preserved lemon. Serve.