Instant Pot Electric Pressure Cooker Recipes
17
Moroccan Lamb Tajine
By
Laura Pazzaglia
M
ix the ground cinnamon, turmeric, ginger,
garlic with 2 spoons of olive oil to make a
paste, cover the meat with this paste and
set aside.
Put the dried prunes in a bowl, and cover with boiling
water cover and, set aside.
Press [Saute] to pre-heat the cooker. When the words
“Hot” appear on the display add two swirls of olive oil 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.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-]
button to choose 35 minutes pressure cooking time.
When time is up, open the cooker using Natural Pressure Release (see page 5).
Add rinsed and drained prunes, honey and reduce the liquid by pressing [Saute’] and
simmering everything together(about 5 minutes). Fish out the bay leaf and cinnamon
stick.
Sprinkle with toasted almonds and sesame seeds and serve.
Serves 4-6.
Laura has a growing collection of electric pressure cooker recipes at
www.HipPressureCooking.com
2.5 -
3 (1 to 1 ½ kilos) lbs
lamb shoulder, cut into
pieces
1 Tsp cinnamon powder
1 Tsp ginger powder
1 Tsp turmeric powder
1 Tsp cumin powder
2 gralic cloves, crushed
2 onions, roughly sliced
10 oz or 300g prunes, soaked
(or a mix of dry apricots and
raisins)
1 bay leaf
1 cup vegetable stock
1 cinnamon stick
3 Tbsp honey
salt & pepper to taste
3.5 oz (100g ) Almonds,
shelled, peeled and toasted
sesame seeds
olive oil
