Name: Instant Pot Lamb Tagine
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 tablespoons olive oil, butter or ghee; 2 large onions, sliced; 6 cloves garlic, rough chopped; 3 extra-large carrots, peeled and sliced into 1½-2 inch thick rounds (at a diagonal); 2 pounds lamb stew meat (shoulder) cut into 1½-2 inch cubes; 2 tablespoons preserved lemon, rough chopped; 1 cup chicken stock (or water and 1 bouillon cube); 0.5 lemon, juiced; 2 teaspoons kosher salt; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon sweet paprika; 0.5 teaspoon ginger; 0.5 teaspoon pepper; 0.5 teaspoon turmeric; 1 cinnamon stick (or ¼ teaspoon cinnamon); 0.25 teaspoon ground cloves; 2 bay leaves; 0.5 cup green olives or kalamata olives, sliced in half; 0.25 cup fresh Italian parsley, chopped; 4 cups cooked couscous; 1 onion, very thinly sliced into rings; 2 tablespoons olive oil or butter; 1 cup raisins; 1 cup water; 0.25 teaspoon cinnamon; 0.25 teaspoon ginger; 0.25 teaspoon turmeric; 0.25 teaspoon salt; 2 tablespoons honey

How to Make the Best Instant Pot Lamb Tagine

This Instant Pot Lamb Tagine brings the exotic flavors of Morocco right to your kitchen with minimal effort. The pressure cooker transforms tough lamb shoulder into incredibly tender, fall-apart pieces infused with warm spices like cumin, coriander, and cinnamon. The addition of preserved lemons and olives adds a distinctively North African brightness that makes this dish truly special.

What makes this recipe so appealing is how the Instant Pot cuts the traditional slow-braising time down to just 40 minutes while still delivering that deeply developed flavor you’d expect from a dish that simmered all day. The aromatic blend of spices creates a fragrant broth that’s perfect for soaking into fluffy couscous.

Don’t skip the optional Tfaya topping if you have time—this sweet and savory caramelized onion and raisin mixture is a traditional Moroccan accompaniment that adds another layer of complexity. The contrast between the savory lamb and the honeyed sweetness of the Tfaya is absolutely divine.

Instructions

Lamb Tagine

Set Instant Pot to saute function and heat the oil. Season the lamb with 1 teaspoon salt, and sear it to get a little caramelization or browning on some of the edges. Add the onion and garlic, and saute 3-4 minutes until fragrant.
Add the carrots, preserved lemons, and chicken stock and lemon juice, and scrape up any browned bits.
Add the remaining 1 teaspoon salt, cumin, coriander, paprika, ginger, pepper, turmeric, cinnamon stick, cloves and bay leaves. Give a good stir.
Set to Pressure cook on high for 40 minutes. Let pressure release manually or naturally. Add the olives to the pot and stir to warm.
Taste and adjust salt and pepper if needed. For more heat, add chili flakes. If the tagine tastes too tangy, add a teaspoon or two of honey to balance the flavors. To make it tangier, add more chopped preserved lemon or lemon juice.
Serve the lamb over a platter of couscous, spooning a little of the flavorful broth over the top. Sprinkle with fresh parsley, chili flakes and optional Tfaya. Slivered almonds are also nice.

Tfaya (Optional Topping)

Saute the onions in the oil until tender and caramelized over medium heat in a medium pot.
Add raisins, water, cinnamon, ginger, turmeric, salt, and honey. Bring to a simmer.
Simmer gently for 15-20 minutes until the liquid reduces and the raisins are plump.

Notes

Preserved lemons add authentic Moroccan flavor but can be substituted with extra lemon juice and zest if unavailable.
For a thicker sauce, remove the lid after cooking and simmer on saute mode for a few minutes.
This dish can also be made in a slow cooker on low for 6-8 hours.
Leftovers keep well in the refrigerator for up to 4 days and the flavors develop even more overnight.

Instant Pot Lamb Tagine Recipe

How to Make the Best Instant Pot Lamb Tagine