30-60 min6-8 servingsallspice

Moroccan Lamb Tagine

By Pamela Ellgen

6-8 Servings

30-60 min

Medium

Recipe Details

Course: Main Dishes

Difficulty: Medium

Prep Time: 5 min

Cook Time: 25 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: Moroccan

Diet: Gluten Free

Yield: 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

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

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.

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About the chef

Pamela Ellgen

Food writer and cookbook author Pamela Ellgen has written twenty-eight cookbooks, including her latest, The I Love Trader Joe’s Snack Boards Cookbook, to be published by Ulysses Press in December 2023. Other books include The Gluten Free Cookbook for Families: Healthy Recipes in 30 Minutes or Less and bestselling The 5-Ingredient College Cookbook: Easy, Healthy Recipes for the Next Four Years & Beyond. She has also done collaborations with Instant Pot, Beyond Celiac, and Settlers of Catan. Her work has been featured in USA Today, HuffPost, TODAY, Healthline, Outside Magazine, Scary Mommy, and The Pioneer Woman. She has worked as a private chef and taught farm-to-table cooking classes in public schools. Born and raised in the Pacific Northwest, Pamela now lives in sunny Oceanside, California with her fiance and their three boys. She loves surfing, pasta, and wine.

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