Instant Pot® Lamb Tagine with Lentils
"This lovely lamb and lentil stew has a wonderful taste and a little kick. The spices combine to present a warm flavor, and the honey and raisins soften the tangy tomatoes with a bit of sweetness. You can double the spices if you like, but start with listed measurements and adjust per your tastes! Serve with rice."
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Ingredients1 h 15 m servings 401
Original recipe yields 6 servings
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add ghee. Add onions and cubed lamb to the melted ghee; cook and stir until lamb is browned and onion is soft and translucent, 5 to 7 minutes. Stir in tomatoes, potatoes, and garlic. Cook for 2 more minutes.
- Mix in salt, pepper, cumin, coriander, turmeric, cinnamon, ginger, paprika, and chili flakes. Stir in tomato paste. Add chicken broth, lentils, raisins, and honey; stir until all ingredients are well combined.
- Turn Saute mode off. Close and lock the lid. Set vent to 'Sealing' and select Meat/Stew mode according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Turn vent and release remaining pressure carefully using the quick-release method according to manufacturer's instructions. Season with salt and pepper, if needed.
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Per Serving: 401 calories; 14.6 46.7 22.3 56 849 Full nutrition
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