Instant Pot® Lamb Tagine with Lentils

This lamb tagine with lentils, tomatoes, and raisins is cooked in the Instant Pot® and has a wonderful taste and a little kick.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 401 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons honey
• 1 pinch salt and ground black pepper to taste
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 onion
• 2 tablespoons tomato paste
• 2 large tomatoes, diced
• 1 cup dry lentils
• 2 tablespoons ghee (clarified butter)
• 1 pound cubed lamb stew meat
• 1 teaspoon chili flakes
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon paprika
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground ginger
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 1.5 cups diced potatoes
• 0.33333334326744 cup raisins, or more to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.