Try this Moroccan Lamb Tajine recipe, or contribute your own.
- 3 tablespoons honey
- 1 teaspoon pepper
- 1 1/2 teaspoons salt
- 1 cup vegetable stock
- 1 stick cinnamon
- 1 tablespoon sesame seeds
- 2 cloves garlic (crushed)
- 1 leaf
- 3 tablespoons olive oil (divided)
- 2 1/2 - 3 pounds lamb shoulder (cut into pieces)
- 1 teaspoon cinnamon (powder)
- 1 teaspoon ginger (powder)
- 1 teaspoon turmeric (powder)
- 1 teaspoon cumin (powder)
- 10 ounces prunes (pitted and soaked - or a mix of dried apr
- 2 medium onions (roughly sliced)
- 3 1/2 ounces almonds (shelled peeled and toasted)
- Carbohydrate 13.079015637726 g
- Cholesterol 0 mg
- Fat 2.2562724439754 g
- Fiber 1.13765995526673 g
- Protein 0.890929016387645 g
- Saturated Fat 0.319144269074421 g
- Serving Size 1 1 -6 serving (464g)
- Sodium 1411.03228391317 mg
- Sugar 11.9413556824593 g
- Trans Fat 0.104192998175943 g
- Calories 71 calories
Step-by-step
- Mix the ground cinnamon, turmeric, ginger and garlic with two spoons of olive oil to make a paste. Cover the lamb with the paste and set aside.
- In a bowl, cover the dried prunes with boiling water, cover the mix and set aside.
- Press [Sauté] to pre-heat the cooker. When the word “Hot†appears on the display, add two swirls of olive oil and onions and let them cook until softened (about 3 minutes). Pour out the onions, and set aside. Add the meat, and brown on all sides (about 10 minutes). Then, de-glaze the pressure cooker with the vegetable stock, ensuring to scrape the bottom well and incorporating any brown bits into the rest of the sauce. Then, add the onions, bay leaf and cinnamon stick.
- Close and lock the lid of the Instant Pot.
- Press [Pressure Cook] and then use the [+] or [ - ] button to set 35 minutes of pressure cooking time.
- When time is up, open the Instant Pot using Natural Pressure Release.
- Add in rinsed and drained prunes, honey and reduce the liquid by pressing Saute and simmering everything together (about 5 minutes). Remove the bay leaf from the pot.
- Sprinkle with toasted almonds and sesame seeds and serve.
Deep amber sauce coats tender chunks of lamb, contrasting with the rich crunch of toasted almonds and earthy sesame seeds. Initial testing of this pressure cooker adaptation often results in either stringy, over-processed meat or tough chunks that refuse to yield, because high heat contracts muscle fibers before connective tissue can properly gelatinize. Standard timers fail here since cuts of lamb shoulder vary significantly in fat distribution and thickness.
Achieving proper tenderness requires assessing the meat physically rather than watching the clock. Press a piece against the side of the pot using the back of a wooden spoon; it should offer zero resistance and pull apart effortlessly into distinct strands. If the structure remains firm, add a quarter cup of water and process under pressure for an additional five additional minutes.
Refrigerated leftovers develop a deeper complexity overnight as the honey, cinnamon, and ginger continue penetrating the protein fibers. Reheat these portions gently on the stovetop over medium-low heat, splashing a tablespoon of vegetable stock into the pan to loosen the reduced sauce before garnishing with fresh toasted nuts.
