Meltingly tender, this Morrocan Instant Pot Lamb Tagine with Ras El Hanout, Preserved Lemon and Green Olives 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.
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).
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