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Lamb tajine with dry apricot and almond

Yields4 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

This is another version of lamb with dry fruits. In this case, almonds are added at the end of the cooking. A lot of spices and herbs will enhance the dish.

 500 g lamb shoulder cubes
 1 chopped onion
 2 chopped garlic cloves
 700 ml veal broth
 2 tbsp olive oil
  Zest + juice of 1 orange
 200 g dried apricots
 1 tbsp honey
 1 tbsp cinnamon powder
 3 tbsp fresh mint chopped
 1 tbsp tagine spices
 25 g whole almonds

Put the instant pot in browning mode

Brown the lamb in olive oil for 4min, stirring

Remove the lamb and set aside

Put oil back in the vat, add the onion, garlic

Brown 3min

Pour a ladle of broth

Return the lamb

Pour the rest of the broth, zest, and juice of an orange, cinnamon, honey, salt, pepper, and Tajine spices

Switch the instant pot to pressure cooking mode 25min

Add the apricots, almonds and mint

Return to pressure cooking 5min

Nutrition Facts

Servings 4