Description
Sweet meets savory in this Instant Pot Lamb Tagine. Ultra-tender lamb shoulder packed with rich Moroccan spices, olives, and raisins, cooked in a fraction of the time in your Instant Pot.
Ingredients
Scale
Marinated Lamb
- 3 pounds boneless lamb shoulder (or beef chuck roast), cut into 1-inch cubes
- 1 ½ teaspoons fine sea salt
- 2 tablespoons Ras El Hanout spice blend (see notes)
- 1 tablespoon extra virgin olive oil
Tagine
- 1 tablespoon extra virgin olive oil
- 1 large onion, diced
- ½ teaspoon fine sea salt
- 3 cloves garlic, minced
- 1-inch piece of ginger, peeled and grated
- 1 tablespoon Ras El Hanout
- 1 cup chicken broth (preferably homemade chicken broth, or store-bought low sodium)
- ½ teaspoon fine sea salt (if using homemade broth)
- Marinated Lamb from above
- 15-ounce can of chickpeas, drained (or 2 cups of homemade chickpeas)
- 8 ounces carrots, peeled and cut into 1-inch lengths
- 14- to 16- ounce can petite diced tomatoes with juices
- Rind from 1 preserved lemon, chopped (discard the pulp) - about ¼ cup
- ½ cup green olives, pitted and chopped
- 1 cup golden raisins (or mixed raisins)
- ¼ cup chopped parsley
- ¼ cup chopped cilantro
Accompaniments
- Serve with couscous and hot harissa paste
Instructions
- Marinate Lamb: Put the lamb cubes in a bowl, sprinkle with the salt and Ras El Hanout, and drizzle with the olive oil. Stir the lamb until it is evenly coated with the spices. Cover and marinate for at least 1 hour, preferably 4 to 8 hours in the refrigerator.
- Sauté Aromatics: In an Instant Pot set to Sauté mode - high (or a stovetop pressure cooker over medium-high heat), heat 1 tablespoon of olive oil until it starts to shimmer, about 3 minutes. Add the onion and sprinkle with the salt. Sauté until the onion and garlic start to brown around the edges, about 5 minutes. Make a hole in the middle of the onions and add the garlic, ginger, and 1 tablespoon Ras El Hanout. Toast the spices for 1 minute, then stir into the onions.
- Lamb, Chickpeas, Carrots, Tomatoes, and Broth into the Pot: Pour 1 cup of chicken broth into the pot (and add ½ teaspoon fine sea salt if using homemade broth). Scrape the bottom of the pot with a flat-edged wooden spoon to make sure the onions and spices aren't sticking. Add the marinated lamb, chickpeas, carrots, and the can of diced tomatoes with its juices. Stir until everything is evenly mixed.
- Pressure cook for 20 minutes with a 15-minute Natural Release: Lock the lid on the pot, and pressure cook on high pressure for 20 minutes in an Instant Pot or other electric pressure cooker, or for 16 minutes in a stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot.) When the pressure cooking time is over, let the pressure come down naturally for 15 minutes, then quick release any remaining pressure.
- Heat Lemon, Olives, and Raisins for 5 minutes: Unlock the lid, tilting it away from you to avoid the hot steam. Stir in the preserved lemon, olives, and raisins, and let the pot sit for 5 minutes to plump up the raisins.
- Serve: Put a bed of couscous in a bowl, ladle some lamb tagine on top, and sprinkle with a little of the parsley and cilantro, passing the harissa at the table. Serve and enjoy!
- Prep Time: 4 hours
- Cook Time: 1 hour
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Nutrition
- Serving Size: 2 cups
- Calories: 423
- Sugar: 17 g
- Sodium: 768.4 mg
- Fat: 17 g
- Carbohydrates: 31.6 g
- Fiber: 4.8 g
- Protein: 37.4 g
- Cholesterol: 112.9 mg