Meltingly tender, Instant Pot Lamb Tagine is aromatic and flavorful and so easy to make using an Instant pot or pressure cooker . Serve it over Cous Cous and optional Tfaya for a hearty delicious meal.
Happy Valentines Day! This recipe for Instant Pot Lamb Tagine came about after our recent trip to Morocco. Fragrant spices, lemon zest, green olives and herbs infuse the lamb with flavor. The best part is how tender the lamb shoulder comes out after only 35 minutes in the pressure cooker. This Lamb Tagine is tangy and savory, rather than sweet, and traditionally made with Ras el Hanout- a Moroccan spice blend that varies greatly form 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.
Serve it over Cous Cous 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.
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To give the meat a little bit of color after its cooked and tender, place it under the broiler for a couple of minutes, just before serving.
For a little burst of flavor, remember to save little of the olive brine to mix into the stew or try preserved lemon!
Delicious and easy, the pressure cooker setting, makes this Instant Pot Moroccan Lamb Tagine a snap to make.Print
Instant Pot Lamb Tagine
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.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4-6
- Category: Main
- Method: Pressure Cooker
- Cuisine: Moroccan
- 2-3 tablespoon olive oil, butter or ghee
- 1 extra large onion ( or two small onions), cut into thick wedges.
- 4 extra large carrots, peeled and sliced into 1 ½-2 inch thick rounds ( at a diagnol)
- 6 cloves garlic, rough chopped
- 2 pounds lamb -stew meat (shoulder) cut into 1 -2 inch cubes
- 3 wide strips lemon zest ( use a vegetable peeler) 2 inches long
- 2 bay leaves
- 1 cup chicken stock (or water and 1 boullion cube)
- lemon juice from one medium lemon
- 2 1/2 teaspoons kosher salt
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoon ginger
- ½ teaspoon pepper
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon chili flakes
- 2 bay leaves
- 2 cups green olives ( save brine)
- 1 tablespoon chopped preserved lemon ( optional)
- ¼ fresh Italian parsley chopped
- 4-6 cups cooked cous cous
Tfaya ( Caramelized Onion Raisin Relish) – Optional
- 1 onion- very thinly sliced into rings
- 2 tablespoons olive oil or butter
- 1 cup raisins
- 1 cup water
- ¼ teaspoon cinnamon,
- ¼ teaspoon ginger
- ¼ teaspoon turmeric
- ¼ teaspoon salt
- 2 tablespoons honey
Set Instant Pot to saute function and begin adding all the Tagine ingredients in order, ending with the bay leaves. Give a good stir. Set to Pressure cook on high for 35 minutes. Let pressure release manually or naturally. Drain the olives reserving liquid. Add the olives to the pot and stir to warm.
Taste, and if needed at a few teaspoons of the olive brine to the tagine, (or the optional preserved lemon) for a punch of flavor.
To deepen the color of the lamb, use a slotted spoon to scoop it out of the pot and on a sheet pan and place it under the broiler for a few minutes.
Serve the lamb over a platter of cous cous, 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 optional Tfaya ( Caramelized Onion Raisin Relish)
Place the raisins and water in a small pot and bring to a gentle simmer. Saute the onion in the oil over medium heat, stirring often until golden and tender, about 10 minutes. Add the raisins and their water. Add the spices, salt and honey. Cook on medium low heat, uncovered, adding more water as necessary to get the onions meltingly tender and soft. Once tender, reduce the liquid until it is thick and syrupy.
Feel free to sub 3 tablespoons Ras el Hanout for the spices.
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