Pressure cooker lamb tagine
11
Points®
Total time: 19 min • Prep: 7 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
If you don’t have a pressure cooker, don't worry, you can still make this delicious take on lamb tagine. It features lots of spices, such as cinnamon, cumin, turmeric, and ginger, as well as dried apricots, carrots, potatoes, and fresh mint leaves. All you have to do is preheat your oven to 400°F. Brown the onion, garlic, and lamb legs in a Dutch oven as above. Add the remaining ingredients, cover, and bake in the oven until the lamb and vegetables are tender, about 1 hour and 20 minutes. Stir in the mint, lemon zest, and lemon juice right before transferring to a platter.
Ingredients
Uncooked onion(s)
1 large
Garlic
2 medium clove(s)
Uncooked lamb leg(s)
1 pound(s)
Ground cinnamon
1.5 tsp
Ground cumin
1.5 tsp
Ground turmeric
1 tsp
Ground ginger
1 tsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
Reduced-sodium chicken broth
1.5 cup(s)
Dried apricot halves
12 half/halves
Shredded carrots
1 cup(s)
Uncooked potato(es)
1 cup(s)
Peppermint leaves
1 Tbsp
Lemon zest
2 tsp
Fresh lemon juice
1 tsp
Instructions
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.
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