Instant Pot Lamb Tagine

feastingathome.com

Dawn Purvis

2 to 3 tablespoon olive oil, butter or ghee

1 extra large onion ( or two small onions), cut into thick wedges.

4 extra large carrots, peeled and sliced into 1 ½ to 2 inch thick rounds ( at a diagnol)

6 cloves garlic, rough chopped

2 pounds lamb -stew meat (shoulder) cut into 1 to 2 inch cubes

3 wide strips lemon zest ( use a vegetable peeler) 2 inches long

2 bay leaves

1 cup chicken stock (or water and 1 boullion cube)

lemon juice from one medium lemon

2 ½ teaspoons kosher salt

2 teaspoons cumin

2 teaspoons coriander

2 teaspoon ginger

½ teaspoon pepper

½ teaspoon turmeric

¼ teaspoon cinnamon

¼ teaspoon cloves

¼ teaspoon chili flakes

2 bay leaves

subheading: Garnish:

2 cups green olives ( save brine)

1 tablespoon chopped preserved lemon ( optional)

¼ fresh Italian parsley chopped

4 to 6 cups cooked cous cous

Tfaya ( Caramelized Onion Raisin Relish) - Optional

1 onion- very thinly sliced into rings

2 tablespoons olive oil or butter

1 cup raisins

1 cup water

¼ teaspoon cinnamon,

¼ teaspoon ginger

¼ teaspoon turmeric

¼ teaspoon salt

2 tablespoons honey

Directions at feastingathome.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer