Instant-Pot Best Keto Kosher Moroccan Lamb Tagine
How to Make It
Step 1
Dice the onion and roughly chop the garlic. Add the oil to the Instant Pot and press the saute function. First, add the onion and saute until soft. Then add the lamb (raw or cooked) and then the garlic. Keep stirring until the meat is seared (if raw) and the onion is softened.
Step 2
Roughly chop the carrot and butternut squash. Stir through the ras-el-hanout spice blend and tomato purée. Add the carrots, squash, canned tomatoes, cinnamon stick, sea salt, stock cube and 1 liter of water (or enough water to just cover the meat).
Step 3
Cover and set the vent to ‘sealing’ and pressure cook for 25 minutes at high pressure. Allow for 10-15 minutes natural pressure release. Remove the cinnamon stick. Taste, and add more spices and season if needed. If the sauce is quite thin, sauté without the lid for a further 20-30 minutes to allow the liquid to reduce and thicken.
Step 4
Roughly chop the cilantro and pistachios. Ladle into bowls. Garnish with the cilantro, pistachios and a sprinkle of chili pepper flakes. Serve hot.
Ingredients
- – 2 ½ Tbsp ground cumin- 2 Tbsp ground coriander- 1 Tbsp ground cinnamon- 2 tsp ground ginger- 2 tsp ground black pepper- 1 tsp ground turmeric- ½ tsp ground cardamom- 1 tsp dried rose petals (optional)Place a frying pan over medium heat, add all the spices and toast them gently until they are aromatic and have darkened. Don’t be tempted to skip this important step as it enhances the flavors. Let cool and store in a sealed jar for up to 6 months. Use as needed. You can also use whole spices and simply blend them in a food processor or spice grinder after toasting.What kind of lamb should I use?Use any cut of lamb of your choice. Leftover meat from a leg of lamb, any diced lamb, diced lamb leg, diced mutton, or diced lamb shoulder will all be great for this recipe.What can I serve with Keto lamb tagine?Serve with cauliflower rice, cauliflower mash, turnip, or rutabaga mash. Garnish with roughly chopped pistachios, fresh cilantro or parsley, and a sprinkle of chili flakes.How to store this Keto lamb tagine?This recipe is best kept covered in a glass or metal bowl in the fridge for up to 5 days or longer in a plastic airtight container in the freezer. To reheat from frozen, simply allow to thaw, transfer to a saucepan and bring to a simmer over medium heat. Gluten FreeLunchMain DishesPaleoQuick Easy Net Carbs 5 gFiber 2.4 gTotal Carbs 7.5 gProtein 12.9 gFats 12.1 g – 189
- cals – Quantity
- Serving Size – serving
- #1 Low Carb & Keto Diet App Since 2010 – Track macros, calories, and access top Keto recipes.
- Create Account – Share
- FacebookTwitterPinterest – Ingredients
- Olive oil – 2 tbsp
- Onion, white, yellow or red, raw – 0.33 cup
- Garlic, fresh – 2 clove
- Ras El Hanout Spice Blend – 1 tsp
- Diced Lamb – 500 g
- Carrots, raw – 1 medium – 6″ to 7″ long
- Tomato puree – 1 tbsp
- Tomato, canned – 14 fl oz
- Cinnamon Stick – 1 piece
- Salt, sea salt – 1 tsp
- Butternut squash – 2 cup, cubed
- Water – 1 l
- Vegetable Stock Cube – 1 serving
- Coriander leaf, fresh – 0.25 cup, chopped