Instant Pot Lamb Tagine With Lentils Recipes

MOROCCAN LAMB TAGINE

Steps:

• Heat the oil in your pressure cooker and brown the lamb for a few minutes, in batches if necessary. Set aside. If you are short of time you can skip browning the lamb and instead add it in with remaining ingredients on Step 3.
• If there's any browned bits at the bottom of the pot, deglaze with a splash of stock or water. Add the chopped onion and cook for five minutes until softened.
• Add the garlic, ginger and spices and stir to release the wonderful aromas.
• Return the lamb to the pot and stir to combine.
• Add the lemon juice, tomato paste, apricots and honey. Stir to combine.
• Add the chopped tin tomatoes, chickpeas and stock.
• Cover, set vent to sealing and cook for 20 minutes at high pressure. Allow for 10 minutes natural pressure release then manually release the remaining steam.
• Remove the cinnamon stick. Taste and season if necessary. Garnish with the coriander and chopped pistachios. Serve with couscous or rice.
• Heat the oil in a large lidded casserole dish. Fry the onions for five minutes until softened.
• Add the garlic, ginger and spices and stir to release the wonderful aromas.
• Add the lamb to the pot and stir to combine, cooking for 5 minutes.
• Add the lemon juice, tomato paste, apricots and honey. Stir to combine.
• Add the chopped tin tomatoes, chickpeas and 2 cups (500ml) stock - note this is twice the amount from pressure cooker method.
• Bring to a boil then reduce a low simmer. Cover and cook for about 1h -1h 15 mins until the lamb is tender and stew has thickened.
• Remove the cinnamon stick. Taste and season if necessary. Garnish with the coriander and chopped pistachios. Serve with couscous or rice.
• Follow steps 1-4 then put all the ingredients in your crockpot. Stir in the tomatoes, chickpeas and stock and cook on low for 8 hours or high for 6 hours.

INSTANT POT® LAMB TAGINE WITH LENTILS

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.

INSTANT POT MIDDLE EASTERN LAMB STEW

Steps:

• Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.
• Cover and set the Instant Pot (or pressure cooker) to pressure cook setting for 50 minutes on normal/high. Naturally release.
• Let the pressure release and give a stir. The lamb will be tender and break apart easily. If you prefer it less juicy, return to saute function and cook off some of the liquid. ( Note that it will thicken a bit as it sits)
• Serve over quinoa, rice or cous cous with some fresh cilantro or parsley.
• The leftovers taste even better the next day as the flavors have more time to meld.

INSTANT POT LAMB STEW (DAL GOSHT)

Steps:

• Set the Instant Pot to the Saute setting and heat the oil. When oil is hot, add onions and saute until browned and slightly crispy, about 10 minutes.
• Add garlic, ginger, tomatoes and spices. Stir to combine and cook another 5 minutes. Add 3 cups of water, the lamb and lentils and stir again. Close and seal the pressure cooker lid, Change to the Meat/Stew setting and adjust time to 25 minutes, or manually set it to cook for 25 minutes at high pressure.
• When cook time is up, perform a quick release of pressure and open the pot. Remove and discard the cinnamon stick. Stir the stew to combine, then taste and season with salt if needed (See Note 2).
• Garnish with chopped cilantro, mint, and lemon slices (optional). Serve hot with steamed rice and warm naan.