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Vanilla-Scented Rice Pudding
Moroccan Lamb Tagine
| By : |
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
6-8 Servings
|
Ingredients
Dry ingredients
- 2 tablespoons ground ginger
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1 teaspoon allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 2 tablespoons brown sugar
- 1/4 cup dried onion
- 1/4 cup dried carrots
- 1/4 cup dried celery
- 1/2 cup sliced dried apricots
- 1/2 cup sliced dried figs
- 1/2 cup Toasted slivered almonds
For Cooking and Serving
- 2 tablespoons canola oil
- 2 pounds boneless lamb shoulder cut into
1-inch cubes - Sea salt and pepper
- 4 cups chicken broth or vegetable
Ingredients
Dry ingredients
For Cooking and Serving
|
|
Instructions
Preparation:
- Layer the dry ingredients in the jar in the order listed.
To Cook:
- Select sauté to preheat the Instant Pot. When the word “Hot” appears on the display, add the oil. It should thin immediately. Pat the lamb cubes dry with paper towels and season generously with salt and pepper, then sear in the Instant Pot until browned on all sides, about 10 minutes. Add all of the jarred ingredients to the Instant Pot, along with the broth. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 15 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
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Question… What happens if fresh onions, carrots and celery are used instead of dried? how much should be used if fresh? Thank you
My husband loved this dish. I trimmed the lamb shoulder removing the fat and gristle before cubing. I used fresh carrots, onion and celery – guessing the amount. The spices – which seemed a little over the top – were bang on. 4 cups of Chicken stock was too much. Try using 2 cups. I also added some green enchilada sauce to make sure there was enough heat for our taste. A winner!