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

1. 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. 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. 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. 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 per serving