Marrakech’s signature dish is tangia (Moroccan spiced lamb stew), a rib-sticking, saffron-scented braise that requires no searing or sautéing.
If using a pressure cooker or Instant Pot, add less water—only enough to come halfway up the meat—then cook over medium-high heat at high pressure for about 1 hour. Allow the pressure to naturally release before opening. Skip step 2 .
If using a pressure cooker or Instant Pot, add less water—only enough to come halfway up the meat—then cook over medium-high heat at high pressure for about 1 hour. Allow the pressure to naturally release before opening. Skip step 2 .
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