Instant Pot Moroccan Lamb Tagine By @Cookedinc

This Moroccan Lamb Tagine recipe by foodie and Instant Pot genius, Mariam from @CookedInc is a favourite amongst her followers. The Instant Pot ensures a mouth-wateringly tender and succulent finish in under an hour (as opposed to a 7 hour slow cook).
 
Serve with sides of cous-cous, almond flakes, sliced chilli (for extra heat) chopped coriander and double cream yogurt. 

Spice blend:
 

• 1 tsp paprika
  
• 1 tsp ground cumin
  
• ¼ tsp chilli powder
  
• ½ tsp ground ginger
  
• ½ tsp ground coriander
• ¼ tsp fine cinnamon

 
Mix spices together well
 
Ingredients:
 

• 2kg lamb pieces on the bone
  
• 2 tbsp olive oil
  
• 1 chopped onion
  
• 4 cloves chopped garlic
  
• 1 tsp tomato paste
  
• 1 tbsp lemon juice, plus another half lemon to squeeze at the end
  
• 1 tsp lemon zest
  
• 2 large, or 3 medium carrots cut into 2 cm pieces
  
• 1 chopped sweet potato (optional)
• ½ cup Turkish apricots
• 1 cup good quality stock (with boiling water)  

 
Place oil in the stainless steel inner pot and set to SAUTE mode. Pat the meat dry and set aside. Once the oil is heated, add the meat and brown well all over to seal. Remove the meat from the inner pot and set aside. Add onions and cook gently until softened. Add in garlic and spices and continue to stir gently. Remember you can adjust the Sauté mode to be 'Less, Normal or More' by pushing the button again.  Add the lemon zest and tomato paste, stir well.
 
Return meat to pot and give it all a good stir. Add in the carrots, sweet potatoes and apricots.  Stir in the lemon juice and deglaze, ensuring no bits are sticking to the bottom of the pot. Add in the stock.  The liquid level should be halfway up on the meat.  Add a little extra stock if needed.
 
Secure the lid and move sealing vent to closed position. Choose Meat pre-set and change time to 30 minutes. The Instant Pot will take a few minutes to come to pressure. Once the pressure cooking is complete, it will beep. Use a NPR (natural pressure release) - this can take up to 20 minutes.
 
When the valve drops, open the lid and stir gently. Taste and season or add more spices if needed.   If the sauce is too thin, set to Sauté mode and allow to reduce / thicken.