This tagine recipe is done in no time thanks to the pressure cooker, perhaps one of the most under-utilised kitchen tools! Serve this lamb tagine with couscous or bulgur for a fantastic Moroccan feast.
For a juicier tagine with more sauce, feel free to add up to 500ml of lamb, beef or chicken stock to the pressure cooker from the beginning. If there's too much sauce for your liking, simply reduce by simmering with the lid off at the end.
I've just got my pressure cooker and I wanted to try this recipe to 'christen it'. I don't understand why there's no liquid included. Isn't that dangerous? - 06 Jun 2011
Yes it is dangerous! I think looking at the timings that you need at least 1/2 pint ( 300 mls ) of stock or water. Then maybe a top up for the 20min cook, say 1/4 of a pint ( 150 mls ) You will have to use your judgement for this one. There might be enough liquid. It would have been helpful if the cook had said how much he used. - 16 Sep 2012
This recipe NEEDS liquid - it's not mentioned in the recipe and not shown in the video but I have a badly burned pan full of meat and prunes to prove that this recipe does not work as presented. - 02 Nov 2013