Moroccan Lamb Tajine


  • 2½ lbs (1.2 kg) lamb shoulder
  • 1 tsp (5 ml) cinnamon powder
  • 1 tsp (5 ml) ginger powder
  • 1 tsp (5 ml) turmeric powder
  • 1 tsp (5 ml) cumin powder
  • 2 garlic cloves
  • 2 medium onions
  • 10 oz or (300 g) prunes
  • 1 Laurel Leaf
  • 1 cup (250 ml) vegetable stock
  • 1 cinnamon stick
  • 3 tbsp (45 ml) honey
  • 1 ½ tsp (8 ml) salt
  • 1 tsp (5 ml) pepper
  • 3 ½ oz (100 g) Almonds
  • 1 tbsp (15 ml) sesame seeds
  • 3 tbsp (45 ml) olive oil
  • Mix the ground cinnamon, turmeric, cumin, ginger, and garlic with 2 tbsp (30 mL) of olive oil to make a paste, cover the meat with this paste and set aside.
  • Put the dried prunes in a bowl, cover with boiling water cover and set aside.
  • In the preheated pressure cooker, with the lid off on medium heat, add a swirl of olive oil (about a tablespoon) and onions and let them cook until softened (about 3 Minutes). Pour out the onions, and set aside. Add the meat, and brown on all sides (about 10 Minutes). Then, de-glaze the pressure cooker with the vegetable stock, ensuring to scrape the bottom well and incorporating any brown bits into the rest of the sauce. Then, add the onions, bay leaf and cinnamon stick.
  • Close and lock the lid of the pressure cooker.
  • Cook for 30 Minutes at High Pressure.
  • When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 Minutes). Disengage the Keep Warm mode or unplug the cooker and open when the pressure indicator has gone down 20 to 30 Minutes.
  • In the pressure cooker, with the lid off on medium heat add the salt, rinsed and drained prunes, honey and reduce the liquid (about 5 Minutes). Fish out the bay leaf and cinnamon stick.
  • Sprinkle with toasted almonds and sesame seeds and serve.
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