A Taste of Morocco in Minutes!
Craving the rich, aromatic flavors of a Moroccan souk but short on time? This Instant Pot Lamb Tagine is your weeknight savior! In just 35 minutes, you can create a stunningly tender and flavorful stew that tastes like it’s been slow-cooking for hours. The combination of warm spices, succulent lamb, and crunchy almonds creates a truly unforgettable meal that’s both comforting and exciting. Let’s get cooking!
Ingredients
• 2 lbs / 900g lamb shoulder, cut into 1-inch cubes
• 1 cup / 240ml lamb or beef stock
• 2 medium onions, diced
• 3.5 oz / 100g slivered almonds
• 2 tbsp Moroccan spice mix (like Ras el Hanout)
• 3 tbsp olive oil, divided
• 2 cups cauliflower rice, for serving
Instructions
1. Directions1. In a medium bowl, toss the diced lamb with 2 tablespoons of olive oil and the Moroccan spice mix until evenly coated.2. Set your Instant Pot to the “Sauté” function. Add the remaining 1 tablespoon of olive oil. Once hot, add the diced onions and cook for 3-5 minutes until softened and fragrant.3. Add the seasoned lamb to the pot in a single layer, working in batches if necessary. Brown the lamb on all sides to develop a deep, rich flavor.4. Pour in the stock and add the slivered almonds. Stir to combine, scraping up any browned bits from the bottom of the pot.5. Secure the lid, set the steam release valve to “Sealing,” and cook on the “Stew/Meat” setting for 25 minutes.6. Once the cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. Serve the hot lamb tagine over a bed of fluffy cauliflower rice.
Nutritional Information
• Per Serving: Calories 380 | Total Fats 25g | Net Carbs: 9g | Protein 30g | Fiber: 4g
Pro Tips
• Don’t skip the browning step! Searing the lamb creates a deep, caramelized crust (the Maillard reaction) that adds immense flavor to the final dish.
• For a touch of sweetness and authenticity, add a handful of dried apricots or dates along with the stock before pressure cooking.
• Toast the slivered almonds in a dry pan for 2-3 minutes before adding them to the tagine. This enhances their nutty flavor and adds a better texture.
FAQ
Q: Can I use a different cut of lamb for this tagine
A: Yes, while lamb shoulder is ideal for its rich flavor, you can also use cubed lamb leg. Both cuts become incredibly tender and succulent when cooked under pressure in the Instant Pot.
Q: What if I don’t have a Moroccan spice mix
A: If you can’t find a pre-made Moroccan spice mix like Ras el Hanout, you can make a simple substitute by combining equal parts cumin, coriander, ginger, and turmeric with a pinch of cinnamon and black pepper.
Q: Is this lamb tagine recipe keto-friendly
A: Absolutely! With only 9g of net carbs per serving and being served with cauliflower rice instead of traditional couscous, this recipe is perfectly suitable for a ketogenic or low-carb diet.
Q: How can I add more authentic flavor to the dish
A: For a touch of authentic sweetness and complexity, the recipe suggests adding a handful of dried apricots or dates to the pot along with the stock before you begin pressure cooking.
