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.
