Name: Instant Pot Lamb Tagine
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Moroccan
Ingredients: 2-3 tablespoons 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 1/2- 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 teaspoons kosher salt (or 1 teaspoon per pound meat); 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 olives or kalamata olives, sliced in half; ¼ cup fresh Italian parsley chopped; 4-6 cups cooked couscous; 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

Description

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.

Ingredients

Units Scale

2-3 tablespoons olive oil, butter or ghee
2 large onions, sliced
6-8 cloves garlic, rough chopped
3 extra-large carrots, peeled and sliced into 1 1/2-2 inch thick rounds (at a diagonal)
2 pounds lamb -stew meat (shoulder) cut into 1 1/2- 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 teaspoons kosher salt (or 1 teaspoon per pound meat)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon sweet paprika
1/2 teaspoon ginger
1/2 teaspoon pepper
1/2 teaspoon turmeric
1 cinnamon stick ( or 1/4 teaspoon cinnamon)
1/4 teaspoon ground cloves
2 bay leaves

Garnish:

1/2 cup- 1 cup green olives or kalamata olives, sliced in half
1/4 cup fresh Italian parsley chopped
4-6 cups cooked couscous

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
1/4 teaspoon cinnamon,
1/4 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon salt
2 tablespoons honey

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Instructions

Set Instant Pot to saute function and heat the oil. Season the lamb with 1 teaspoon salt, and sear it, to get a little caramelization or browning on some of the edges. (You could also do this in a larger skillet). Add the onion and garlic, and saute 3-4 minutes until fragrant. Add the carrots, preserved lemons, and chicken stock and lemon juice, and scrape up any browned bits.
Add the remaining 1 teaspoon salt, cumin, coriander, paprika, ginger, pepper, turmeric, cinnamon stick, cloves and bay leaves. Give a good stir.
Set to Pressure cook on high for 40 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 the 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 the 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.

Notes

Feel free to sub 2-3 tablespoons Ras el Hanout for the spices. Or thy this brand- Villa Jerada Ras El Hanout!

Nutrition

Serving Size:
Calories: 498
Sugar: 6.3 g
Sodium: 1379.8 mg
Fat: 34.6 g
Saturated Fat: 12.6 g
Carbohydrates: 15.9 g
Fiber: 4.1 g
Protein: 30.5 g
Cholesterol: 283.5 mg