This lovely Moroccan-inspired Instant Pot tagine 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.
Ingredients
- 2 tablespoons ghee , clarified butter
- 1 onion
- 1 pound cubed lamb stew meat
- 2 large tomatoes , diced
- 1.5 cups diced potatoes
- 2 cloves garlic , minced
- 1 teaspoon salt , Optional
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons ground cumin
- 0.5 teaspoons ground coriander
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground ginger
- 0.5 teaspoons paprika
- 1 teaspoon chili flakes
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1 cup dry lentils
- 0.33 cups raisins , or more to taste
- 2 tablespoons honey
- 1 pinch salt and ground black pepper to taste , Optional
Instructions
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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.
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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.
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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.
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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.
Nutrition Facts
Per serving
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