Pressure Cooker Moroccan Lamb or Beef Tagine With Prunes
A sweet and savory Moroccan tagine features lamb or beef stewed with prunes, suitable for preparation in a tagine, conventional pot, or pressure cooker.
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Instructions
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Combine meat with onions, garlic, and spices in a bowl.
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Heat oil and butter in a skillet over medium heat; brown the seasoned meat until a crust forms.
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Transfer browned meat to a pressure cooker, add 2 1/2 cups water and cilantro. Bring to a simmer over high heat, then cover and cook under pressure for 45 to 50 minutes.
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Midway through cooking, reserve 1/2 cup of the liquid.
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Release pressure, then reduce the uncovered sauce until thickened.
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While meat cooks, simmer prunes covered with water in a separate pot until tender (15-30 minutes).
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Drain prunes, then add the reserved meat liquid.
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Stir in honey, sugar, and cinnamon; simmer for 5-10 minutes until a thick syrup forms.
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Arrange meat on a platter, then spoon prunes and syrup over it.
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Garnish with sesame seeds or fried almonds, if desired.