Moroccan Lamb Tagine
|By :Meals in a Jar Cookbook by Pamela Ellgen|
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
|Browse Category||Side Dishes, Soups, Stews & Broths|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Allspice, Apricots, Brown Sugar, Carrot, Cayenne Pepper, Celery, Chicken Broth, Cinnamon, Cumin, Fig, Ginger, Onion, Turmeric, Vegetable Broth|
|Prep Time||5 minutes|
|Cook Time||25 minutes|
- 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
- Sea salt and pepper
- 4 cups chicken broth or vegetable
For Cooking and Serving
- Layer the dry ingredients in the jar in the order listed.
- 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.
Meals in a Jar Cookbook by Pamela Ellgen
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.
All recipes by : Meals in a Jar Cookbook by Pamela Ellgen
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