Easy Moroccan Lamb Tagine

A bowl of hearty stew with chickpeas and herbs, made for comfort in the Instant Pot, is garnished with chopped pistachios, beside couscous topped with fresh herbs, a small bowl of nuts, crushed red pepper, and a gray napkin.

4.60 from 105 votes

This aromatic Moroccan lamb tagine is easy to make in your Instant Pot, slow cooker or stovetop. Serve with couscous, rice or mashed potatoes for a hearty and delicious meal.

Prep Time10

Cook Time30

Natural Pressure Release10

Total Time40

Course: Main

Cuisine: Moroccan

Keyword: Lamb tagine recipe

Servings:

Calories: 585kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

2 tbsp light olive oil
3 lbs (1.3kg) lamb shoulder , cubed
2 red onions , finely diced
3 cloves garlic , minced
1 tbsp fresh ginger , grated
2 tsp ground cumin
2 tsp ground turmeric
2 tsp sweet paprika
1 large cinnamon stick
1 tbsp lemon juice
3 tbsp tomato paste
1 tbsp honey (optional) or to taste
¾ cup (100g) dried apricots , finely diced
15 oz (400g) canned tomatoes , crushed or chopped
15 oz (400g) chickpeas , drained and rinsed
1 cup (250ml) chicken stock , or broth

To Serve

salt and pepper , to taste
3 tbsp chopped pistachios
3 tbsp fresh chopped cilantro (coriander)

Instructions

Instant Pot method

Heat the oil in your pressure cooker and brown the lamb for a few minutes, in batches if necessary. Set aside. If you are short of time you can skip browning the lamb and instead add it in with remaining ingredients on Step 3.
2 tbsp light olive oil, 3 lbs (1.3kg) lamb shoulder
If there’s any browned bits at the bottom of the pot, deglaze with a splash of stock or water. Add the chopped onion and cook for five minutes until softened.
2 red onions
Add the garlic, ginger and spices and stir to release the wonderful aromas. Return the lamb to the pot and stir to combine.
3 cloves garlic , 1 tbsp fresh ginger, 2 tsp ground cumin, 2 tsp ground turmeric, 2 tsp sweet paprika, 1 large cinnamon stick
Add the lemon juice, tomato paste, apricots and honey. Stir to combine.
¾ cup (100g) dried apricots, 1 tbsp honey, 1 tbsp lemon juice, 3 tbsp tomato paste
Add the canned tomatoes, chickpeas and chicken stock. Cover, set vent to sealing and cook for 20 minutes at high pressure. Allow for 10 minutes natural pressure release then manually release the remaining steam.
15 oz (400g) canned tomatoes, 15 oz (400g) chickpeas, 1 cup (250ml) chicken stock
Discard the cinnamon stick. Taste and season if necessary. Garnish with the coriander and chopped pistachios. Serve with couscous or rice.
3 tbsp chopped pistachios, 3 tbsp fresh chopped cilantro, salt and pepper

Stovetop method

Heat the oil in a large lidded casserole dish. Fry the onions for five minutes until softened.
Add the garlic, ginger and spices and stir to release the wonderful aromas.
Add the lamb to the pot and stir to combine, cooking for 5 minutes.
Add the lemon juice, tomato paste, apricots and honey. Stir to combine.
Add the chopped tin tomatoes, chickpeas and 2 cups (500ml) chicken stock.
Bring to a boil then reduce a low simmer. Cover and cook for about 60 - 75 mins, or until the lamb is perfectly tender and stew has thickened.
Remove and discard the cinnamon stick. Taste and season if necessary. Garnish with the coriander and chopped pistachios. Serve with couscous or rice.

Slow cooker method

Follow steps 1-4 then put all the ingredients in your crockpot. Stir in the tomatoes, chickpeas and stock and cook on low for 8 hours or high for 6 hours.

Video

Nutrition