Moroccan Lamb Tagine

This tagine is adapted from Lemonade, one of my favorite restaurants in Los Angeles. Thanks to the Instant Pot, it’s ready in a fraction of the time of the original recipe. Jar size: 3 cups

Cuisine

Moroccan

Course

Main Course

Difficulty

Medium

Duration

30-60 min

Diet

Gluten Free

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6-8 servings, allspice, boneless lamb shoulder, brown sugar, canola oil, cayenne pepper, chicken broth, contributed, cook 25 min, dried carrots, dried celery, dried onion, gluten free, ground cinnamon, ground cumin, ground ginger, ground turmeric, main course, medium, moroccan, Pamela Ellgen, prep 5 min, pressure cook, sea salt, sea salt and pepper, sliced dried apricots, sliced dried figs, toasted slivered almonds

Prep Time

5 min

Cook Time

25 min

Servings

6-8 Servings

Ingredients

2 tablespoons ground ginger
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 teaspoon allspice
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
2 tablespoons brown sugar
1/4 cup dried onion
1/4 cup dried carrots
1/4 cup dried celery
1/2 cup sliced dried apricots
1/2 cup sliced dried figs
1/2 cup Toasted slivered almonds
2 tablespoons canola oil
2 pounds boneless lamb shoulder
Sea salt and pepper
4 cups chicken broth

Instructions

Layer the dry ingredients in the jar in the order listed.
Select sauté to preheat the Instant Pot. When the word “Hot” appears on the display, add the oil. It should thin immediately. Pat the lamb cubes dry with paper towels and season generously with salt and pepper, then sear in the Instant Pot until browned on all sides, about 10 minutes. Add all of the jarred ingredients to the Instant Pot, along with the broth. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 15 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually.