Instant Pot Lamb Tajine
Ingredients:
1.5 lb stewing lamb
Himalayan salt
1 tbsp tallow (or other cooking fat)
3 shallots, minced
4 garlic cloves, minced
1 tbsp grated ginger
1 small leek, sliced thinly (white part only)
2 tsp ground coriander
2 tsp cumin
2 tsp nutmeg
1 tsp paprika
1/2 tsp black pepper
1/2 tsp cinnamon
1/2 tsp ground cardamom
1/2 tsp ground star anise
1 cinnamon stick
Pinch of saffron
2 roma tomatoes
1 can tomato paste
1/4 cup dried apricots, coarsely chopped
1/4 cup medjool dates, coarsely chopped
Zest of one lemon
2 tbsp olive oil
1/2 tbsp honey
1/2 tbsp salt
1 cup bone broth
1/4 almonds, toasted and quartered lengthwise
Fresh cilantro leaves
Directions:
Start by preparing all the ingredients for the tagine. If you don’t have ground cardamom (I didn’t), lightly pound a tablespoon of green cardamom pods in a mortar, break the pods open with your fingers and remove the seeds. Discard the pods and put the seeds back in the mortar, and pound them to a coarse powder.
When all your ingredients are ready, sprinkle salt on the meat and set your Instant Pot to Saute mode.
When hot, add a tablespoon of tallow and brown the lamb pieces on all sides. Place the browned meat on a plate and set it aside.
With the Instant Pot still on Saute mode, add shallots, cook for 2-3 minutes, then add garlic, leeks and ginger and cook a few minutes more.
Stir in the spices, tomatoes, apricots, dates, tomato paste, lemon zest, olive oil, honey and salt.
Put the lamb pieces back into the liner, along with a cup of broth.
Press Cancel on the Instant Pot to turn it off, and screw on the lid. Making sure the Steam Release Handle is turned to the Sealing position, set the Pressure Cook program to cook for 40 minutes on high pressure.
While the tajine is cooking, toast almonds and slice them lengthwise into quarters. Prepare a small bowl of fresh cilantro leaves.
Let the Instant Pot do a natural release, and take the lid off. Taste, and add more salt if necessary.
Sprinkle with toasted almonds and cilantro leaves and serve.
