October 8, 2019

Instant Pot American Lamb Tagine


Prep Time

30 min

Cook Time

40 min

Total Time

1 hr 10 min


4 to 6

Instant Pot American Lamb Tagine


  • 2 to 3 tablespoons olive oil, butter or ghee
  • 1 extra large onion (or two small onions), cut into thick wedges
  • 4 extra large carrots, peeled, diagonally sliced into 1-1/2 to 2-inch-thick rounds
  • 6 cloves garlic, rough chopped
  • 2 pounds American 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 bouillon cube)
  • 1 mediumlemon, juiced
  • 2-1/2 teaspoons kosher salt
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 2 teaspoons ginger
  • 1/2 teaspoon pepper
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 2 bay leaves
  • 2 cups green olives (save brine)
  • 1 tablespoon chopped preserved lemon, optional
  • 4-6 cups cooked couscous

Tfaya (Caramelized Onion Raisin Relish) (optional)

  • 1 cup water
  • 1 cup raisins
  • 1 onion, very thinly sliced into rings
  • 2 tablespoons olive oil or butter
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon salt
  • 2 tablespoons honey


  • 1/4 cup fresh Italian parsley chopped
  • 1/4 teaspoon chili flakes
  • Slivered almonds (optional)


Set Instant Pot to sauté function; add (in order) oil, onion, carrots, garlic, lamb, lemon zest, bay leaves, stock, lemon juice, salt, cumin, coriander, ginger, pepper, turmeric, cinnamon, cloves and bay leaves. Give a good stir. Set to Pressure cook on high for 35 minutes. Let pressure release manually or naturally. Drain olives, reserving liquid. Add olives to the pot; stir to warm. Taste; season with a few teaspoons olive brine or preserved lemon as needed for a punch of flavor. 

To deepen the color of the lamb, use a slotted spoon to scoop it out of the pot and onto a sheet pan; place it under the broiler for a few minutes. 

For the Tfaya: In a small pot, bring water and raisins to a gentle simmer. In a pan over medium heat, sauté onion in oil, stirring often until golden and tender, about 10 minutes.  Add raisins and water, cinnamon, ginger, turmeric, salt and honey. Cook on medium-low heat, uncovered, adding more water as necessary to get the onions tender and soft. Once tender, reduce liquid until thick and syrupy. 

Serve lamb over a platter of couscous, spooning a little broth over top. Sprinkle with fresh parsley, chili flakes, optional Tfaya and slivered almonds if desired.


NOTE: Tfaya spices can be substituted with 3 tablespoons Ras el Hanout.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Instant Pot American Lamb Tagine
Instant Pot American Lamb Tagine
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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