Recipes Soups, Stews and Chili Recipes Stews Instant Pot Lamb Tagine with Lentils 5.0 (5) 5 Reviews 2 Photos 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. Submitted by Diana71 Updated on October 24, 2022 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 50 mins Additional Time: 15 mins Total Time: 1 hr 15 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 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 (Optional) 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 (Optional) Directions 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. I Made It Print Nutrition Facts (per serving) 401 Calories 15g Fat 47g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 401 % Daily Value * Total Fat 15g 19% Saturated Fat 7g 34% Cholesterol 56mg 19% Sodium 849mg 37% Total Carbohydrate 47g 17% Dietary Fiber 13g 47% Total Sugars 16g Protein 22g 45% Vitamin C 21mg 23% Calcium 58mg 4% Iron 5mg 26% Potassium 950mg 20% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.