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Instant Pot Moroccan Lamb with Lentils

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PREP TIME
10 min
COOKING TIME
50 min
TOTAL TIME
75 min
SERVINGS
6 servings
Dinner Moroccan
Instant Pot Moroccan Lamb with Lentils
Ingredients
  • 2 tablespoons ghee (clarified butter)
  • 1 onion
  • 1 pound cubed lamb stew meat
  • 2 large tomatoes, diced
  • 1 1/2 cups diced potatoes
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 1 teaspoon chili flakes
  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • 1 cup dry lentils
  • 1/3 cup raisins, or more to taste
  • 2 tablespoons honey
  • 1 pinch salt and ground black pepper to taste
Instructions
1
Activate the pressure cooker by turning it on and selecting the 'Saute' function. Melt some ghee in the pot, then add sliced onions and small pieces of lamb. Cook and stir constantly until the lamb is nicely browned and the onions are soft and slightly translucent, taking around 5 to 7 minutes. Add chopped tomatoes, diced potatoes, and minced garlic to the pot; cook for an additional 2 minutes.
2
Combine salt, black pepper, ground cumin, ground coriander, turmeric powder, cinnamon sticks, grated ginger, paprika, and chili flakes in a bowl. Mix well to combine the spices. Add tomato paste to the spice mixture and stir until it's fully incorporated.
3
Add chicken broth, cooked lentils, dried raisins, and a drizzle of honey to the pot. Stir everything together until all the ingredients are well combined.
4
Switch off the 'Saute' function and close the lid tightly. Ensure the lid is securely locked in place. Set the vent to 'Sealing' and follow the manufacturer's instructions for selecting the 'Meat/Stew' mode. Set a timer according to your pressure cooker's instructions for 30 minutes.
5
Allow the pressure to build up in the pot for around 10 to 15 minutes. Once the pressure has built, carefully release it using the natural-release method as instructed by your manufacturer for 10 minutes.
6
Next, turn the vent and release any remaining pressure using the quick-release method as instructed by your manufacturer. Finally, season with salt and pepper if needed to complete the dish.