A tagine is a type of stew, which is named for the vessel in which it’s cooked. It’s popular in Morocco, where it is often served with couscous. The vessel has a conical top with a vent, which perfumes the kitchen with the aromas of prunes, oranges, and saffron while the stew bubbles away for hours. The pressure cooker makes quick work of this colorful dish; you can have it on the table in less than one hour.

SERVES 6

INGREDIENTS

• 2 cups chicken stock or store-bought chicken broth
• 1 cup orange juice
• 1 teaspoon saffron threads, crushed in the palm of your hand
• ½ teaspoon ground coriander
• ½ teaspoon ground cinnamon
• ½ teaspoon sweet paprika
• ½ teaspoon ground turmeric
• 1½ teaspoons salt, plus more if needed
• ½ teaspoon freshly ground black pepper, plus more if needed
• 2 pounds leg of lamb or lamb shoulder, cut into 2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1 cup finely chopped sweet onion, such as Vidalia
• 1 cup large pitted prunes, halved
• 3 navel oranges, peeled, pith removed, and sliced crosswise, for garnish
• ½ cup finely chopped fresh cilantro, for garnish
• Cooked couscous for serving

INSTRUCTIONS

1. Pour the stock and orange juice into a large measuring cup and sprinkle the saffron over the top.
2. In a small bowl, combine the coriander, cinnamon, paprika, turmeric, salt, and pepper.
3. Sprinkle the spice mixture over the lamb and rub it into the meat.
4. Heat the oil in the pressure cooker over medium-high heat.
5. Add the lamb, a few pieces at a time, and brown, being careful not to burn the spices.
6. Transfer the browned meat to a plate.
7. Add the onion to the pot and sauté for 2 minutes, until it begins to soften.
8. Add the stock mixture and the prunes, then return the meat to the pot.
9. Lock the lid in place and cook at high pressure for 14 minutes.
10. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
11. Transfer the meat to a serving bowl and remove any excess fat from the top of the sauce.
12. Taste the sauce for seasoning and add more salt and pepper if necessary.
13. Pour the sauce over the meat and garnish with the orange slices and cilantro.
14. Serve the tagine with couscous.