Instant Pot Lamb Tagine with Lentils
Description
This lamb tagine with lentils, tomatoes, and raisins is cooked in the Instant Pot and has a wonderful taste and a little kick.
Ingredients
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2 tablespoons ghee (clarified butter)
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1 onion
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1 pound cubed lamb stew meat
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2 large tomatoes, diced
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1 1/2 cups diced potatoes
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2 cloves garlic, minced
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon paprika
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1 teaspoon chili flakes
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2 tablespoons tomato paste
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2 cups chicken broth
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1 cup dry lentils
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1/3 cup raisins, or more to taste
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2 tablespoons honey
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1 pinch salt and ground black pepper to taste
Directions
1
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.
2
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.
3
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.
4
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.