Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
23 tbsp Olive oil, butter or ghee
1 XL onion (or 2 small onions), cut into thick wedges
4 XL carrots, peeled & sliced into 1.5in-2in thick rounds (at a diagonal)
6 Garlic, rough chopped
2 American lamb stew meat (shoulder), cut into1-2 in cubes
3 Wide strips lemon zest (use a vegetable peeler) 2in long
2 Bay leaves
1 cup Chicken stock (water + 1 bullion cube)
Lemon juice from 1 medium lemon
2.50 tsp Kosher salt
2 tsp Cumin
2 tsp Coriander
2 tsp Ginger
0.50 tsp Turmeric
0.25 tsp Cinnamon
0.25 tsp Cloves
0.25 tsp Chili flakes
2 Bay leaves
Garnish
2 Green olives, save brine
1 tbsp Chopped preserved lemon (optional)
0.25 cup Fresh Italian parsley, chopped
46 Couscous, cooked
Tfaya, caramelized onion raisin relish (optional)
1 Onion, very thinly sliced into rings
2 tbsp Olive oil or butter
1 cup Raisins
1 cup Water
0.25 tsp Cinnamon
0.25 tsp Ginger
0.25 tsp Turmeric
0.25 tsp Salt
2 tbsp Honey
1Set Instant Pot to saute function and begin adding all the Tagine ingredients in order, ending with the bay leaves. Give a good stir. Set to Pressure cook on high for 35 minutes. Let pressure release manually or naturally. Drain the olives reserving liquid. Add the olives to the pot and stir to warm.
2Taste, and if needed at a few teaspoons of the olive brine to the tagine, (or the optional preserved lemon) for a punch of flavor.
3To deepen the color of the lamb, use a slotted spoon to scoop it out of the pot and on a sheet pan and place it under the broiler for a few minutes.
4Serve the lamb over a platter of cous cous, spooning a little of the flavorful broth over top. Sprinkle with fresh parsley, chili flakes and optional Tfaya. Slivered almonds are also nice.
5To make the optional Tfaya (Caramelized Onion Raisin Relish)
6Place the raisins and water in a small pot and bring to a gentle simmer. Saute the onion in the oil over medium heat, stirring often until golden and tender, about 10 minutes. Add the raisins and their water. Add the spices, salt and honey. Cook on medium-low heat, uncovered, adding more water as necessary to get the onions meltingly tender and soft. Once tender, reduce the liquid until it is thick and syrupy.
Notes: Feel free to sub 3 tablespoons Ras el Hanout for the spices.
Ingredients
23 tbsp Olive oil, butter or ghee
1 XL onion (or 2 small onions), cut into thick wedges
4 XL carrots, peeled & sliced into 1.5in-2in thick rounds (at a diagonal)
6 Garlic, rough chopped
2 American lamb stew meat (shoulder), cut into1-2 in cubes
3 Wide strips lemon zest (use a vegetable peeler) 2in long
2 Bay leaves
1 cup Chicken stock (water + 1 bullion cube)
Lemon juice from 1 medium lemon
2.50 tsp Kosher salt
2 tsp Cumin
2 tsp Coriander
2 tsp Ginger
0.50 tsp Turmeric
0.25 tsp Cinnamon
0.25 tsp Cloves
0.25 tsp Chili flakes
2 Bay leaves
Garnish
2 Green olives, save brine
1 tbsp Chopped preserved lemon (optional)
0.25 cup Fresh Italian parsley, chopped
46 Couscous, cooked
Tfaya, caramelized onion raisin relish (optional)
1 Onion, very thinly sliced into rings
2 tbsp Olive oil or butter
1 cup Raisins
1 cup Water
0.25 tsp Cinnamon
0.25 tsp Ginger
0.25 tsp Turmeric
0.25 tsp Salt
2 tbsp Honey
Directions
1Set Instant Pot to saute function and begin adding all the Tagine ingredients in order, ending with the bay leaves. Give a good stir. Set to Pressure cook on high for 35 minutes. Let pressure release manually or naturally. Drain the olives reserving liquid. Add the olives to the pot and stir to warm.
2Taste, and if needed at a few teaspoons of the olive brine to the tagine, (or the optional preserved lemon) for a punch of flavor.
3To deepen the color of the lamb, use a slotted spoon to scoop it out of the pot and on a sheet pan and place it under the broiler for a few minutes.
4Serve the lamb over a platter of cous cous, spooning a little of the flavorful broth over top. Sprinkle with fresh parsley, chili flakes and optional Tfaya. Slivered almonds are also nice.
5To make the optional Tfaya (Caramelized Onion Raisin Relish)
6Place the raisins and water in a small pot and bring to a gentle simmer. Saute the onion in the oil over medium heat, stirring often until golden and tender, about 10 minutes. Add the raisins and their water. Add the spices, salt and honey. Cook on medium-low heat, uncovered, adding more water as necessary to get the onions meltingly tender and soft. Once tender, reduce the liquid until it is thick and syrupy.
Instant Pot American Lamb Tagine
