Moroccan Lamb Tagine
This tagine is adapted from Lemonade, one of my favorite restaurants in Los Angeles. Thanks to the Instant Pot, it’s ready in a fraction of the time of the original recipe. Jar size: 3 cups
Servings Prep Time
6-8Servings 5minutes
Cook Time
Servings Prep Time
6-8Servings 5minutes
Cook Time
Dry ingredients
  • 2tablespoons ground ginger
  • 1tablespoon ground cumin
  • 1tablespoon ground turmeric
  • 1teaspoon allspice
  • 1teaspoon ground cinnamon
  • 1/2teaspoon cayenne pepper
  • 1/2teaspoon sea salt
  • 2tablespoons brown sugar
  • 1/4cup dried onion
  • 1/4cup dried carrots
  • 1/4cup dried celery
  • 1/2cup sliced dried apricots
  • 1/2cup sliced dried figs
  • 1/2cup Toasted slivered almonds
For Cooking and Serving
  • 2tablespoons canola oil
  • 2pounds boneless lamb shouldercut into 1-inch cubes
  • Sea salt and pepper
  • 4cups chicken brothor vegetable
  1. Layer the dry ingredients in the jar in the order listed.
To Cook:
  1. 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.