Moroccan Lamb Tagine With Prunes in A Pressure Cooker. A traditional recipe using an Instant Pot

Sauté lamb, onion, oil, dried spices and salt in a pressure cooker for 5 minutes, stirring occasionally.

Add saffron water and garlic and cook for another minute.

Add the fresh herb bouquet followed by just enough hot water to barely cover the meat.

Secure the lid and pressure cook at high pressure for 40 minutes.

Let steam release naturally for 10 minutes and then carefully release remaining pressure manually.

Remove lid and reserve 1/2c of cooking liquid from the pot.

Remove the meat from the pressure cooker along with the bouquet of herbs (discard).

If the sauce is too thin, boil cooking liquid over high heat until it’s reduced to a consistency that nicely coats the meat.

In a saucepan add prunes along with reserved cooking liquid, butter, cinnamon, honey and orange blossom water.

Add 1/2c hot water and bring to boil, reduce to simmer and cook until the prunes are very soft and the liquid has reduced to a syrup.

In a tagine or serving plate, place lamb meat, top with sauce and artfully arrange prunes, sesame and toasted almonds on the top.

Equipment Needed

Spice Level: