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Lamb and chilli tagine

  • 15 minutes
  • 25 minutes, resting time 10-15 minutes
  • 4-6
Lamb and chilli tagine


  • 1½ cups dried chickpeas
  • 750 grams lean diced lamb (or use shoulder chops)
  • 1½ tablespoons each ground cumin and paprika
  • 1½ teaspoons ground ginger
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • 3 green long chillis, deseeded and finely chopped
  • 4 cups vegetable or beef stock
  • 400 grams can chopped tomatoes in juice
  • 4 carrots, peeled and quartered
  • ½ cup coarsley chopped prunes or dried apricots


  1. Soak chickpeas in cold water, preferable for 12-16 hours while at work or overnight. Use 3-4 times the amount of water to chickpeas.
  2. Heat a dash of oil in the pressure cooker and brown the lamb in batches, on all sides. Add the well-drained chickpeas, spices, salt, chilli, stock, tomatoes, carrots and prunes or apricots.
  3. Close and lock the lid. Bring to high pressure over a high heat. Reduce head to stabilise pressure on high and cook for 25 minutes.
  4. Turn the heat off and leave the pressure cooker to stand for 10-15 minutes until the cooking indicator has completely sunk back. Shake to remove any steam bubbles before removing the lid. Serve with couscous or potatoes and a winter green vegetable.

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