Instant Pot® Lamb Tagine with Lentils recipe
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Ingredients
- 2 tablespoons ghee (clarified butter) 1 onion 1 pound cubed lamb stew meat 2 large tomatoes, diced 1 ½ cups diced potatoes 2 cloves garlic, minced 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon ground turmeric ½ teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon paprika 1 teaspoon chili flakes 2 tablespoons tomato paste 2 cups chicken broth 1 cup dry lentils ⅓ cup raisins, or more to taste 2 tablespoons honey 1 pinch salt and ground black pepper to taste
Nutrition Info
- 400.8 caloriescarbohydrate: 46.7 gcholesterol: 56.3 mgfat: 14.6 gfiber: 13.2 gprotein: 22.3 gsaturatedFat: 6.7 gservingSize: -sodium: 849.2 mgsugar: 15.7 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Lamb Tagine with Lentils
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.