Instant Pot Lamb Tagine with Lentils
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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Source:

Ingredients for - Instant Pot Lamb Tagine with Lentils

1. Ghee (clarified butter) - 2 tablespoons
2. Onion - 1
3. Cubed lamb stew meat - 1 pound
4. Tomatoes, diced - 2 large
5. Diced potatoes - 1 ½ cups
6. Garlic, minced - 2 cloves
7. Salt (Optional) - 1 teaspoon
8. Ground black pepper - ½ teaspoon
9. Ground cumin - ½ teaspoon
10. Ground coriander - ½ teaspoon
11. Ground turmeric - ½ teaspoon
12. Ground cinnamon - ½ teaspoon
13. Ground ginger - ½ teaspoon
14. Paprika - ½ teaspoon
15. Chili flakes - 1 teaspoon
16. Tomato paste - 2 tablespoons
17. Chicken broth - 2 cups
18. Dry lentils - 1 cup
19. Raisins, or more to taste - ⅓ cup
20. Honey - 2 tablespoons
21. Salt and ground black pepper to taste (Optional) - 1 pinch

How to cook deliciously - Instant Pot Lamb Tagine with Lentils

1. Stage

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. Stage

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. Stage

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. Stage

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.