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.