Mains, Meat

Lamb Tagine with Couscous

Step 1 of 7

Select SEAR/SAUTÉ and set temperature to 4. Select START/ STOP, add oil and preheat for 2 minutes

Ingredients

2 tbsp olive oil
1 large onion, peeled and finely sliced
600g-800g boneless shoulder of lamb, cut into 2.5cm cubes
2 cloves garlic, crushed
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground cumin
1 cinnamon stick
350ml lamb stock
400g can chopped tomatoes
1 bunch fresh coriander, chopped and divided
200g dates, stone-in
100g dried apricots
2 tbsp split almonds
Salt and freshly ground black pepper
300g couscous
400ml hot vegetable stock or boiling water
15g chopped coriander

Step 2 of 7

Place the chopped onion into the cooking pot and fry for 5 minutes until the onion is soft and translucent. Add garlic and fry for one minute. Remove onions and garlic from pot before adding half the diced lamb. Set temperature to Hi-5 and cook for 5-7 minutes, until browned on all sides, remove and repeat with remaining lamb. Add onions and lamb back to pot and stir in spices and season to taste

Ingredients

2 tbsp olive oil
1 large onion, peeled and finely sliced
600g-800g boneless shoulder of lamb, cut into 2.5cm cubes
2 cloves garlic, crushed
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground cumin
1 cinnamon stick
350ml lamb stock
400g can chopped tomatoes
1 bunch fresh coriander, chopped and divided
200g dates, stone-in
100g dried apricots
2 tbsp split almonds
Salt and freshly ground black pepper
300g couscous
400ml hot vegetable stock or boiling water
15g chopped coriander

Step 3 of 7

Deglaze the pot with some stock, scrapping up any lamb residue. Set temperature to 3. Stir in tomatoes and remaining stock

Ingredients

2 tbsp olive oil
1 large onion, peeled and finely sliced
600g-800g boneless shoulder of lamb, cut into 2.5cm cubes
2 cloves garlic, crushed
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground cumin
1 cinnamon stick
350ml lamb stock
400g can chopped tomatoes
1 bunch fresh coriander, chopped and divided
200g dates, stone-in
100g dried apricots
2 tbsp split almonds
Salt and freshly ground black pepper
300g couscous
400ml hot vegetable stock or boiling water
15g chopped coriander

Step 4 of 7

Select START/STOP to turn off SEAR/SAUTÉ. Close the lid and move slider to the left position, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HI. Set time to 35 minutes. Use the arrows to the left of the display to select PRESSURE RELEASE and select QUICK RELEASE. Then press START/STOP to begin cooking (the unit will build pressure for approximately 10 minutes before cooking begins)

Ingredients

2 tbsp olive oil
1 large onion, peeled and finely sliced
600g-800g boneless shoulder of lamb, cut into 2.5cm cubes
2 cloves garlic, crushed
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground cumin
1 cinnamon stick
350ml lamb stock
400g can chopped tomatoes
1 bunch fresh coriander, chopped and divided
200g dates, stone-in
100g dried apricots
2 tbsp split almonds
Salt and freshly ground black pepper
300g couscous
400ml hot vegetable stock or boiling water
15g chopped coriander

Step 5 of 7

When cooking is complete, move slider to AIR FRY/COOKER position. Carefully open lid and stir in half the chopped coriander, dates and apricots. Close the lid and move slider to the left position, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HI. Set time to 4 minutes and select START/STOP to begin. Use the arrows to the left of the display to select PRESSURE RELEASE and select QUICK RELEASE. Then press START/STOP to begin cooking (the unit will build pressure for approximately 5 minutes before cooking begins)

Ingredients

2 tbsp olive oil
1 large onion, peeled and finely sliced
600g-800g boneless shoulder of lamb, cut into 2.5cm cubes
2 cloves garlic, crushed
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground cumin
1 cinnamon stick
350ml lamb stock
400g can chopped tomatoes
1 bunch fresh coriander, chopped and divided
200g dates, stone-in
100g dried apricots
2 tbsp split almonds
Salt and freshly ground black pepper
300g couscous
400ml hot vegetable stock or boiling water
15g chopped coriander

Step 6 of 7

Make couscous by placing in a bowl and adding hot stock or water. Stir and cover bowl with a clean tea towel and leave for 5 minutes. Fork through to fluff up couscous and stir in chopped coriander and season to taste

Ingredients

2 tbsp olive oil
1 large onion, peeled and finely sliced
600g-800g boneless shoulder of lamb, cut into 2.5cm cubes
2 cloves garlic, crushed
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground cumin
1 cinnamon stick
350ml lamb stock
400g can chopped tomatoes
1 bunch fresh coriander, chopped and divided
200g dates, stone-in
100g dried apricots
2 tbsp split almonds
Salt and freshly ground black pepper
300g couscous
400ml hot vegetable stock or boiling water
15g chopped coriander

Step 7 of 7

When cooking is complete, move slider to the AIR FRY/COOKER position. Carefully open lid, remove the pot and serve tagine hot with couscous, sprinkled with almonds

Ingredients

2 tbsp olive oil
1 large onion, peeled and finely sliced
600g-800g boneless shoulder of lamb, cut into 2.5cm cubes
2 cloves garlic, crushed
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground cumin
1 cinnamon stick
350ml lamb stock
400g can chopped tomatoes
1 bunch fresh coriander, chopped and divided
200g dates, stone-in
100g dried apricots
2 tbsp split almonds
Salt and freshly ground black pepper
300g couscous
400ml hot vegetable stock or boiling water
15g chopped coriander

Mains, Meat

Lamb Tagine with Couscous

Recipe by Ninja Kitchen

Tip: Cooking Mode