Moroccan Lamb Tagine

By: Meals in a Jar Cookbook by Pamela Ellgen

Moroccan Lamb Tagine
cuisine icon Cuisine
Moroccan
cuisine icon Course
Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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, prep 5 min, pressure cook, sea salt, sea salt and pepper, sliced dried apricots, sliced dried figs, toasted slivered almonds

prep icon Prep Time
5 min
cook icon Cook Time
25 min

serving icon 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.
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