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Pressure Cooked Lamb Tagine | Recipe by sousvidetools.com

Pressure Cooked Lamb Tagine

Pressure Cooked Lamb Tagine Beginner's Sous Vide Recipes Pressure Cooked ,Lamb,Tagine, casserole , spiced , aromatics , Morrocan , middle Eastern ,
  • COOK TIME: 30 Minutes
  • PREP TIME: 30 Minutes
  • SERVES: 4


  • 2 tbs. extra-virgin olive oil
  • 1 tsp. cinnamon
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 2 tbs. minced gingerroot
  • 1 large chopped onion
  • 2 pounds lamb shoulder
  • 1 tin chopped tomatoes
  • 500g chopped carrots (cut into 2-inch chunks)
  • 8 prunes, soaked in hot water for one hour
  • 600ml chicken stock
  • Chopped fresh parsley


For meat that falls off the bone, try cooking your lamb shoulder in a pressure cooker.


  1. Make a rub by combining the spices, gingerroot and onion with the olive oil. Rub this all over the lamb
  2. Leave to marinate for approximately 30 minutes, at room temperature
  3. Take your pressure cooker and heat to medium/high. Sear the lamb all over
  4. Add the chopped tomatoes, prunes, carrots and chicken stock
  5. Place the lid on the cooker and ensure it is on securely. Allow the cooker to reach high pressure then turn the heat down to stabilize the pressure and cook for a further 25 minutes
  6. Remove from the heat and allow the pressure to come down naturally
  7. Transfer the lamb to a serving dish and sprinkle with the parsley. Serve with rice or quinoa
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