4-6 servingsalmondscinnamon powder

Moroccan Lamb Tajine

By Laura Pazzaglia

4-6 Servings

Recipe Details

Course: Main Dishes

Prep Time: 10 min

Cook Time: 50 min

Cooking Technique: Pressure Cook

Cuisine: Moroccan

Yield: 4-6 Servings

Ingredients

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

INSTRUCTIONS

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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About the chef

Laura Pazzaglia

Laura Pazzaglia is the founder of the Hip Pressure Cooking website. She's an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide. Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature. She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery. Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt. Previously, she spent about 15 years as an information technology professional in San Francisco and California's Silicon Valley.

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