Moroccan Lamb Tagine


  • 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
  • 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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