Lamb & Orange Tagine

Difficulty: ★★☆


  • 1/2 Teaspoon salt, more to taste.
  • 1/2 Teaspoon cinnamon, ground.
  • 1/2 Teaspoon cumin, ground.
  • 1/2 Teaspoon turmeric, ground.
  • 1/2 Teaspoon coriander, ground.
  • 1/2 Teaspoon black pepper, ground.
  • 2 lbs  Leg of lamb, cubed.
  • 3 Tablespoons olive oil.
  • 1 Large onion, diced.
  • 1 Cup dried fruits like raisins, prunes, apricots…, roughly chopped.
  • 1 Cup orange juice.
  • 2 Cups water.
  • 1/2 Cups almonds, slivered, to serve.

Category: Main course


In a bowl, mix together the spices. Toss in with the lamb and set aside. In a pressure cooker, add the olive oil and heat until hot. Working in batches, brown the lamb cubes until the spices meld with the oil. Be careful not to burn the spices. Transfer the lamb pieces to a plate and reserve. Add the onions to the pressure cooker and stir to gather all the bits on the bottom and sides of the pan (this is de-glazing). When the onions are soft, add the lamb, reserved juices, dried fruits, orange juice and water.
Lock the lid in place, let the temperature raise and cook on high for 14 minutes. Release the steam naturally (or use the quick-release method) and remove the lid opening it away from you. Stir to mix together, (the sauce will thicken) taste to adjust seasonings and add the almonds. Garnish with orange slices and serve with couscous.
Recipe yields 6 servings.
Fragant spices, sweet oranges, flavorful lamb and not much more combine to create this delicious tagine in minutes. In my new Magefesa pressure cooker, this dish takes 14 minutes to make. Invite a crowd and get prepared for a loud applause. You will deserve it!

Victoria Amory & Co. LLC