Instant Pot lamb tagine delivers tender, spice-crusted lamb shoulder with the warm aromatics of a Moroccan kitchen — cumin, coriander, cinnamon, and ginger — in just 35 minutes of pressure cooking. Toasted slivered almonds and cauliflower rice complete the bowl. It's dinner-party food disguised as a weeknight meal.
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 / 32 oz) 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 (30 ml / 1 fl oz) 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 (15 ml / 0.5 fl oz) 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 (0.88 oz) | Net Carbs 9g (0.32 oz) | Protein 30g (1.06 oz) | Fiber 4g (0.14 oz)
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 (5 ml) 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 (5 ml / 0.2 fl oz) each of cumin, coriander, turmeric, and paprika with ½ teaspoon each of cinnamon, ground ginger, and black pepper.
Pro Tips
- Mix your own Moroccan spice blend: 1 tsp each of cumin, coriander, turmeric, and paprika with 1/2 tsp each of cinnamon, ginger, and black pepper.
- Brown the seasoned lamb in a single layer, working in batches, before adding the stock; the crust is where the tagine's depth comes from.
- Toast the slivered almonds in a dry skillet for 2-3 minutes until fragrant — it dramatically improves their crunch and flavor.
- The classic sweet-savory version adds dried apricots or dates with the stock; skip them and lean on the warm spices for a lower-carb bowl.
- Leftovers keep 3-4 days refrigerated and the flavors deepen overnight; rewarm gently and add the toasted almonds fresh for crunch.
Frequently Asked Questions
What is the best cut of lamb for this tagine?
Lamb shoulder is ideal — its fat and connective tissue break down under pressure into incredibly tender, moist meat.
Can I make this lamb tagine without an Instant Pot?
Yes — brown and sauté everything in a Dutch oven, add the stock, then cover and cook on low for 2-3 hours until the lamb is fall-apart tender.
What can I serve with lamb tagine besides cauliflower rice?
Tagine is traditionally served with couscous, but for a keto plate stick with cauliflower rice or a side of roasted low-carb vegetables.
How do I make my own Moroccan spice mix?
Combine 1 tsp each of cumin, coriander, turmeric, and paprika with 1/2 tsp each of cinnamon, ginger, and black pepper. It takes two minutes and keeps for months.
Recipe card below.
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Instant Pot Lamb Tagine
Ingredients
Method
- Directions
- In a medium bowl, toss the diced lamb with 2 tablespoons (30 ml / 1 fl oz) of olive oil and the Moroccan spice mix until evenly coated.
- Season generously with salt and pepper.
- Set your Instant Pot to the Sauté function on high.
- Add the remaining 1 tablespoon (15 ml / 0.5 fl oz) of olive oil.
- Once the oil is shimmering, add the diced onions and cook, stirring occasionally, until softened, about 5 minutes.
- 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.
- Pour in the stock and scrape the bottom of the pot with a wooden spoon to deglaze, lifting any flavorful browned bits.
- Secure the lid, set the steam release valve to Sealing, and select the Stew/Meat setting.
- Cook for 25 minutes at high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
- 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.
- 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.
