Best Instant Pot Lamb Tagine With Lentils Recipes

INSTANT POT® LAMB TAGINE WITH LENTILS

Instant Pot® Lamb Tagine with Lentils image

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

Ingredients

2 tablespoons ghee (clarified butter)
1 onion
1 pound cubed lamb stew meat
2 large tomatoes, diced
1 ½ cups diced potatoes
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon paprika
1 teaspoon chili flakes
2 tablespoons tomato paste
2 cups chicken broth
1 cup dry lentils
⅓ cup raisins, or more to taste
2 tablespoons honey
1 pinch salt and ground black pepper to taste

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

INSTANT POT® LAMB STEW

Instant Pot® Lamb Stew image

My family is usually not one for lamb but we do eat it for Orthodox Easter. This is our recipe for a hearty stew.

Provided by MJVUKOTICH

Categories 100+ Everyday Cooking Recipes Special Collection Recipes New

Time 1h30m

Yield 4

Number Of Ingredients 14

Ingredients

1 pound lamb stew meat, cut into 1/2-inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
1 medium onion, roughly chopped
1 (32 fluid ounce) container beef broth
1 teaspoon Dijon mustard
1 sprig fresh thyme
1 sprig fresh rosemary
salt and ground black pepper to taste
20 small baby potatoes, halved
4 medium carrots, roughly chopped
½ (16 ounce) package frozen peas
2 teaspoons water, or more as needed
1 teaspoon cornstarch, or more as needed

Steps:

Combine lamb and flour in a bowl; toss to coat.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering, 1 to 2 minutes. Add lamb and brown on all sides, 5 to 7 minutes. Add onion and saute until soft, about 3 minutes. Pour in broth and scrape up any browned bits with a spoon.
Add mustard, thyme, rosemary, salt, and pepper. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Add potatoes, carrots, and peas. Close and lock the lid again, and reselect Manual function; set timer for 10 minutes.
Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
If stew is not thick enough, mix water and cornstarch together and add to pot. Cook for another 5 minutes on Manual with a quick release of pressure.

Nutrition Facts : Calories 665 calories, Carbohydrate 102.2 g, Cholesterol 57.4 mg, Fat 15.9 g, Fiber 15.8 g, Protein 30.7 g, SaturatedFat 6 g, Sodium 942.1 mg, Sugar 10.7 g

LAMB AND LENTIL TAGINE

Lamb and Lentil Tagine image

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

Ingredients

3/4 lb lamb, cut into 1 inch cubes
1 tablespoon olive oil
2 cups onions, chopped
2 garlic cloves, minced
1 medium tomatoes, cut into 8 wedges
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
10 fresh cilantro stems
2 tablespoons chopped cilantro leaves
2 1/2 cups water
1/2 cup dried lentils
4 cups washed ready-to-eat Baby Spinach

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