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Minced Beef and Red Onion Tagine  

Pressure Cooker Method

This is another thrown together at the last minute store cupboard recipe because I needed to use up some beef mince before it was only fit for the dog and the vegetable drawer in the fridge was empty bar a couple of dried up garlic cloves and a shrivelled up pepper. A quick search in the pantry and I had dinner sorted. The thing with mince is that no matter how good the quality it still lacks something in the taste department so it needs spicing up somehow. Since shepherd’s pie was out and we’d had a Bolognese only a few days before I wanted something different. Flipping through my recipes I came across one for a tagine and decided I would add a Moroccan twist to the mince by adding the appropriate spices, some chickpeas, a few sultanas and some flaked almonds. As I discovered I had also run out of sultanas I used raisins instead; they still gave the sweetness but did lack the plumpness of sultanas. For speed I decided to cook it in the pressure cooker but this could be done on the stovetop if desired. This is another recipe which got the Paul seal of approval so it’s definitely one I will make again.

Ingredients
  • 250g beef mince
  • 1 medium red onion, sliced
  • 1 tin chopped tomatoes
  • 1 tin chickpeas
  • Handful sultanas
  • Handful flaked almonds
  • 250mls beef stock
  • 2 tbs olive oil
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp ground ginger
  • ½ tsp cinnamon
  • 1 tsp lazy garlic
  • 1 tbs Henderson’s relish
Method
  1. Set the pot to SEAR/SAUTÉ and heat the oil.
  2. Add the onions and sauté until translucent.
  3. Add the spices and mix well to coat the onions and cook for 1 min.
  4. Add the mince and sauté until browned, breaking up any lumps with the back of a spoon.
  5. Add the stock and Henderson’s relish and deglaze the pot. 
  6. Add the chopped tomatoes, chickpeas and sultanas and bring to the boil. 
  7. Turn off SEAR/SAUTÉ, close the lid and set to PRESSURE.
  8. Cook on HI for 15 minutes followed by Quick Release. 
  9. Set to SEAR/SAUTÉ, add the almonds and cook for 2-3 minutes.
  10. Serve with fluffy couscous and enjoy.