Pressure Cooker| Lamb Tagine Ninja Foodi Max

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

saffron

💰Cheaper: turmeric

Turmeric adds color and flavor at a lower cost.

almonds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide crunch without the cost of almonds.

raisins

💰Cheaper: dried cranberries

Dried cranberries offer a similar sweetness and texture.

Chop the onion by removing the root and top, slicing it in half, peeling, and then slicing it finely.

Chop 2-3 cloves of garlic by topping and tailing the bulb, bashing to peel, and then chopping them up.

Chop the coriander, saving some for garnish later.

Turn on the Ninja Foodi Max and set to sauté mode at setting number four.

Add half of the olive oil and let it heat up.

Add the chopped onions and garlic to the pot and sauté for about 6-7 minutes until softened and browned.

Remove the onions and garlic from the pot and set aside.

Increase the heat to setting number five and add half of the diced lamb in batches to brown it.

Stir the lamb to seal the edges, then remove it from the pot once browned.

Add the remaining olive oil and the rest of the lamb to the pot, leaving it to brown for 6-7 minutes without stirring.

Once browned, add the onions and garlic back into the pot with the lamb.

Add cracked black pepper, salt, ground cumin, ground coriander, mixed herbs, and cinnamon to the pot and stir well.

Add the chopped tomatoes and lamb stock to the pot and stir to combine.

Close the lid of the Ninja Foodi Max, ensuring the vent is in the seal position.

Set to high pressure cook for 35 minutes, allowing 10 minutes for the pressure to build up before cooking starts.

While the lamb is cooking, prepare the couscous by adding 500 g to a pot with 500 ml of lamb stock.

Add 50 g of butter on top of the couscous and leave to cook while the lamb finishes.

After 35 minutes, perform a quick release on the Ninja Foodi Max and carefully open the lid, avoiding steam.

Check the lamb for tenderness and serve with the prepared couscous.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens