Lamb tagine with apricots + olives from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 52) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • claire_txa051 on May 17, 2026

    This was BIG on flavor, so great. I only had one pound of lamb stew meat, and changed nothing else - and that’s how I would make it again in the future because the sauce consistency was amazing and so was the spice level.

  • jbny on March 21, 2025

    Very good! remember to allow for the time required -- e.g., salting the meat for 1 hour before cooking, cooking under pressure for 25 minutes, and natural release. As usual for our aging tastebuds, used more of seasonings (never a mistake). The recipe layout is confusing, with the ingredients for the garnish listed way over on a facing page.

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