pressure cooker lamb tajine
Sweet and savory combine with spices we don’t usually associate in a meat dish to create a classic Moroccan Tajine – a dish usually prepared in a conical ceramic pot (larger than the one photographed) that operates a bit like it’s own pressure cooker!

You can serve this dish, with a cardamom infused Basmati rice. Just make your rice in the usual way, and throw in a few crushed Cardamom pods.

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
4L fry pan or larger None 25 min. High (2) Natural

4.2 from 10 reviews
Moroccan Lamb Tajine - pressure cooker recipe
 
Author: 
Recipe type: pressure cooker
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
INGREDIENTS
  • 1 teaspoon Cinnamon powder
  • 1 teaspoon Ginger powder
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Cumin powder
  • 2 cloves garlic, crushed
  • 3 tablespoons olive oil, divided
  • 2.5 lbs (1.2 kg) lamb shoulder, cut into pieces
  • 10 oz (300g) pitted prunes, soaked - or a mix of dried apricots and raisins
  • 1 cup (250ml) Vegetable Stock
  • 2 medium onions, roughly sliced
  • 1 bay laurel leaf
  • 1 cinnamon stick
  • 3 tablespoons honey
  • 1 teaspoon pepper
  • 1½ teaspoons salt
  • 3.5 oz (100g) Almonds, shelled, peeled and toasted
  • 1 tablespoon sesame seeds
INSTRUCTIONS
  1. Mix the ground cinnamon, ginger, turmeric, cumin and, garlic with 2 tablespoons of olive oil to make a paste, cover the meat with this paste and set aside.
  2. Put the dried prunes in a bowl, and cover with boiling water cover and, set aside.
  3. In the preheated pressure cooker, with the lid off on medium heat, add a swirl of olive oil (about a tablespoon) 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.
  4. Close and lock the lid of the pressure cooker.
  5. For electric pressure cookers: Cook for 30 minutes at high pressure.
    For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 25 minutes pressure cooking time.
  6. When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).
  7. In the pressure cooker, with the lid off on medium heat add the salt, rinsed and drained prunes, honey and reduce the liquid (about 5 minutes). Fish out the bay leaf and cinnamon stick.
  8. Sprinkle with toasted almonds and sesame seeds and serve.

 

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45 Comments

  1. Just made this and it was lovely! I have a Pressure King Pro and it worked perfectly. Thank you very much.

  2. This recipe was absolutely delish!! I’ve been to Morocco, but have never cooked Moroccan food. My husband love it as well. I didn’t have any zucchini, but I did have butternut squash. Cooked them to pressure for 10 minutes after cooking the meat. Also, my honey was hard, so i looked in the fridge and found fig apricot preserve and used it as a substitute. Thank you for the wonderful recipe. It’s a keeper!!

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