Transport your taste buds to Morocco without leaving your kitchen! This Instant Pot Lamb Tagine is the epitome of comfort food—tender, fall-apart lamb infused with a warm, aromatic blend of spices. Forget hours of slow simmering; the pressure cooker works its magic to deliver a deeply flavorful stew in just 35 minutes. It’s a sophisticated yet incredibly simple dish that’s perfect for a weeknight dinner or impressing guests.
Ingredients
• 2 lbs (907g) lamb shoulder, cut into 1-inch cubes
• 2 tbsp Moroccan spice mix
• 3 tbsp (45ml) olive oil, divided
• 2 medium onions, diced
• 1 cup (240ml) lamb or beef stock
• Salt and freshly ground black pepper, to taste
• 3.5 oz (100g) slivered almonds, toasted
• 2 cups cauliflower rice, to serve
• Fresh cilantro or parsley, chopped, for garnish
Instructions
1. Directions
2. In a medium bowl, toss the diced lamb with 2 tablespoons of olive oil and the Moroccan spice mix until evenly coated. Season generously with salt and pepper.
3. Set your Instant Pot to the “Sauté” function on high. Add the remaining 1 tablespoon of olive oil.
4. Once the oil is shimmering, add the diced onions and cook, stirring occasionally, until softened, about 5 minutes.
5. Add the seasoned lamb to the pot in a single layer (work in batches if necessary to avoid overcrowding). Brown the meat on all sides to develop a deep crust.
6. Pour in the stock and scrape the bottom of the pot with a wooden spoon to deglaze, lifting any flavorful browned bits.
7. Secure the lid, set the steam release valve to “Sealing,” and select the “Stew/Meat” setting. Cook for 25 minutes at high pressure.
8. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
9. Carefully open the lid. Stir in the toasted slivered almonds. Serve the tagine hot over a bed of cauliflower rice, garnished with fresh cilantro or parsley.
Nutritional Information
• Per Serving: Calories 380 | Total Fat 25g | Net Carbs 9g | Protein 30g | Fiber 4g
Pro Tips
• Don’t skip browning the lamb! This step creates a deep, caramelized crust on the meat, which is essential for building a rich, savory flavor base for the stew.
• Create your own Moroccan spice mix by combining 1 tsp each of cumin, coriander, turmeric, and paprika with ½ tsp each of cinnamon, ginger, and black pepper.
• For a classic sweet and savory flavor profile, add ½ cup of dried apricots or pitted dates along with the stock before pressure cooking.
• Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden. This simple step dramatically enhances their flavor and crunch.
FAQ
Q: What is the best cut of lamb for this tagine
A: Lamb shoulder is the ideal cut for this recipe because it has a good amount of fat and connective tissue that breaks down during pressure cooking, resulting in incredibly tender, flavorful, and moist meat.
Q: Can I make this lamb tagine without an Instant Pot
A: Yes, you can make this on the stovetop in a Dutch oven. Follow the browning and sautéing steps, then add the stock, bring to a simmer, cover, and cook on low for 2-3 hours, or until the lamb is fall-apart tender.
Q: What can I serve with lamb tagine besides cauliflower rice
A: This tagine is traditionally served with couscous. It’s also delicious with quinoa, crusty bread for dipping, or a simple side of roasted vegetables.
Q: How do I make my own Moroccan spice mix
A: You can easily create your own Moroccan spice blend. A great starting point is to combine 1 teaspoon each of cumin, coriander, turmeric, and paprika with ½ teaspoon each of cinnamon, ground ginger, and black pepper.
