Instant Pot Lamb Tagine With Lentils Food
INSTANT POT® LAMB TAGINE WITH LENTILS
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.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Stews
Time 1h15m
Yield 6
Number Of Ingredients 21
Steps:
- 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.
- 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.
- 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.
- 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 : Calories 400.8 calories, Carbohydrate 46.7 g, Cholesterol 56.3 mg, Fat 14.6 g, Fiber 13.2 g, Protein 22.3 g, SaturatedFat 6.7 g, Sodium 849.2 mg, Sugar 15.7 g
LAMB AND LENTIL TAGINE
I love lamb and am always on the lookout for tasty recipes that use it. This one caught my eye in the food section of the Houston Chronicle. It serves two, but may easily be increased to serve more.
Provided by Leslie in Texas
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a medium-sized skillet over high heat.
- Add the lamb cubes and brown for 2 minutes, turning to brown on all sides; remove to a plate.
- Add the onion, garlic, tomato, cinnamon, cumin, salt and pepper and cook 1 minute.
- Add the water, the cilantro sprigs, and lentils.
- Bring to a simmer, reduce heat to medium, cover with a lid, and gently simmer 20 minutes. The water should be absorbed.
- Remove cilantro sprigs, stir in lamb and spinach and cook 2 minutes.
- Divide between two plates, sprinkle with chopped cilantro, and serve.
Nutrition Facts : Calories 593.7, Fat 25.2, SaturatedFat 8.1, Cholesterol 90, Sodium 287, Carbohydrate 53, Fiber 20.2, Sugar 9.9, Protein 40.9
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