1.Heat half the oil in 6-litre (24-cup) pressure cooker, cook lamb, in batches, until browned. Remove from cooker.
2.Heat remaining oil in cooker, cook onion and garlic, stirring, until onion softens. Add spices, cook, stirring, until fragrant. Return lamb to cooker with stock, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, cook 25 minutes.
3.Release pressure using the quick release method, remove lid. Add apricots, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, cook 2 minutes. Release pressure using the quick release method, remove lid. Stir in spinach, season to taste. Serve tagine sprinkled with nuts.
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe suitable to free.