Moroccan Lamb Tajine

 ©, Laura Pazzaglia

©, Laura Pazzaglia




  • 1 tsp cinnamon powder 
  • 1 tsp ginger powder 
  • 1 tsp turmeric powder 
  • 1 tsp cumin powder 
  • 2 garlic cloves, crushed 
  • 2 tbs olive oil 
  • 10 oz prunes, soaked (or a mix of Apricots and Dried Raisins) 
  • 2 medium onions, roughly sliced 
  • 2.5 lb lamb shoulder, cut into pieces 
  • 1 c vegetable stock 
  • 1 bay laurel leaf 
  • 1 cinnamon stick 
  • 3 tbs honey 
  • 1 tsp pepper 
  • 1 tsp salt 
  • 3.5 almonds, shelled, peeled and toasted 
  • 1 tbs sesame seeds 


  1. Mix the ground cinnamon, ginger, turmeric, and cumin powders with garlic and olive oil to make a paste, cover the meat with this paste and set aside.
  2. Put the dried prunes in a bowl, and cover with boiling water and set aside.
  3. To the pressure cooker add a layer of onions, and then lay the spiced meat on top of that. Pour in the vegetable stock and add the bay leaf and cinnamon stick. Close the pressure cooker.  Press [Manual Setting], [Cooking Time] and then use the [+] button to choose 35 minutes pressure cooking time. When time is up, press [Keep Warm/Cancel] button to turn off the cooker and set a timer to count 10 minutes. Then release pressure once time is up.
  4. Add the rinsed and drained prunes, honey and reduce the liquid to the desired consistency by using the sate function, about 2-3 mins. 
  5.  Sprinkle with toasted almonds and sesame seeds and serve with couscous.