Meltingly tender, this Morrocan Instant Pot Lamb Tagine is aromatic and flavorful and so easy to make using an Instant pot or pressure cooker . Serve it over Basmati Rice, Cous Cous or Everyday Quinoa and optional Tfaya for a hearty delicious meal.
This recipe for Instant Pot Lamb Tagine came about after our recent trip to Morocco. Fragrant Moroccan spices, preserved lemon, olives and herbs infuse the lamb with flavor.
The best part is how tender the lamb shoulder comes out after only 40 minutes in the Instant Pot pressure cooker.
This Lamb Tagine is tangy and savory, rather than sweet, and it is traditionally made with Ras el Hanout– a Moroccan spice blend that varies greatly from region to region (or even from household to household).
For this tagine recipe feel free to use your own favorite blend of Ras el Hanout, or the easy substitution in the recipe below.
This month I’ve partnered with the American Lamb Board to create some new lamb recipes for you to try out.
Serve the Lamb Tagine over Couscous with optional Tfaya – a Moroccan condiment made with caramelized onions and raisins. A simple delicious meal that will take you away to warm and far-off places.
Delicious and easy, this Instant Pot Moroccan Lamb Tagine is truly a snap to make. Let us know what you think in the comments below!Print
Meltingly tender, Instant Pot Lamb Tagine is aromatic and flavorful and so easy to make using the pressure cooker setting. Serve it over Cous Cous and optional Tfaya for a hearty delicious meal.
- 2–3 tablespoon olive oil, butter or ghee
- 2 large onions, sliced
- 6–8 cloves garlic, rough chopped
- 3 extra-large carrots, peeled and sliced into 1 ½-2 inch thick rounds ( at a diagonal)
- 2 pounds lamb -stew meat (shoulder) cut into 1 -2-inch cubes
- 2 tablespoons, preserved lemon, rough chopped
- 1 cup chicken stock (or water and 1 bouillon cube)
- lemon juice from 1/2 medium lemon
- 2 1/2 teaspoons kosher salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon sweet paprika
- 1/2 teaspoon ginger
- ½ teaspoon pepper
- ½ teaspoon turmeric
- 1 cinnamon stick ( or ¼ teaspoon cinnamon)
- ¼ teaspoon ground cloves
- 2 bay leaves
- 1/2 cup– 1 cup green or kalamata olives, sliced in half
- ¼ cup fresh Italian parsley chopped
- 4–6 cups cooked couscous
Tfaya (Caramelized Onion Raisin Relish) – Optional
Set Instant Pot to saute function and heat the oil. Add the onions, and saute 3-4 minutes until fragrant. Add the garlic, saute 1-2 minutes, add the carrots, lamb, preserved lemons, and chicken stock and lemon juice scrape up all the browned bits.
Add the salt, cumin, coriander, paprika, ginger, pepper, turmeric, cinnamon stick, cloves and bay leaves. Give a good stir. Set to Pressure cook on high for 45 minutes. Let pressure release manually or naturally. Add the olives to the pot and stir to warm.
Taste, and adjust salt and pepper if needed. For more heat, add chili flakes. If tagine tastes too tangy for you, add a teaspoon or two of honey to help balance the flavors. To make it tangier, add more chopped preserved lemon or lemon juice.
Serve the lamb over a platter of couscous, spooning a little of the flavorful broth over top. Sprinkle with fresh parsley, chili flakes and optional Tfaya. Slivered almonds are also nice.
To make the Tfaya: Saute the onions in the oil until tender and caramelized over med heat in a medium pot. Add remaining ingredients, bring to a simmer, and simmer gently for 15- 20 minutes.
Feel free to sub 2-3 tablespoons Ras el Hanout for the spices.
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