Pressure Cooker Lamb Tagine

Total Time
19 min
7 min
12 min
If you don’t have a pressure cooker, heat the oven to 400°F. Brown the ingredients in a Dutch oven as above.


uncooked onion(s)

1 large, thinly sliced

garlic clove(s)

2 medium clove(s), minced

uncooked lamb leg(s)

1 pound(s), trimmed of fat and cut into 1⁄2-inch pieces

ground cinnamon

1½ tsp

ground cumin

1½ tsp

ground turmeric

1 tsp

ground ginger

1 tsp

table salt

½ tsp

black pepper

¼ tsp, freshly ground

reduced-sodium chicken broth

1½ cup(s)

dried apricot halves

12 halves

shredded carrot(s)

1 cup(s)

uncooked potato(es)

1 cup(s), diced

mint leaves

1 Tbsp, fresh, chopped

lemon zest

2 tsp, grated

fresh lemon juice

1 tsp


  1. Spray a pressure cooker with nonstick spray and set it over medium-high heat. Add the onion and garlic, cook, stirring, until softened, about 2 minutes. Add the lamb and cook, stirring, just until lightly browned, about 2 minutes.
  2. Stir in the cinnamon, cumin, turmeric, ginger, salt, and pepper; cook until fragrant, about 20 seconds. Stir in the broth, dried apricots, carrots, and potato.
  3. Lock the lid in place and raise the heat to high. Bring the cooker to high pressure, following the manufacturer’s directions. Reduce the heat and cook at high pressure for 8 minutes.
  4. Place the pot in the sink and run cold water over it to bring the pressure down quickly. When the pressure indicator releases, remove the pot from the sink and unlock the lid, following the manufacturer’s directions. Stir in the mint, lemon zest, and lemon juice just before serving. Yields 1 cup per serving.


Add the remaining ingredients, cover, and bake until the lamb and vegetables are tender, about 1 hour and 20 minutes. Stir in the mint, lemon zest, and lemon juice.

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