This is a delicious soup from the Mediterranean
Instant Pot - Easy, Inspired Meals for Eating Well cookbook.
Serves 6-8
Total Time 1 hour
Ingredients
1 lb of lamb
shoulder chops (blade or round bone), 1-1 1/2 inches thick, trimmed and halved
Salt and pepper to taste
1 tbsp extra-virgin olive oil
1 onion, finely chopped
1/4 cup harissa
1 tbsp all-purpose flour
8 cups chicken broth
1 cup green lentils, rinsed
1 15-oz can of chickpeas, rinsed well
2 tomatoes, cored and cut into 1/4 inch pieces
1/2 cup chopped fresh cilantro
Directions
Pat the lamb dry with
paper towels and sprinkle with 1/4 teaspoon salt and pepper. Using highest sauté
function, heat oil in instant pot for 5 minutes (or until just smoking). Place
lamb in pot and cook until well browned on the first side, about 4 minutes, transfer
to plate.
Total Time 1 hour
Salt and pepper to taste
1 tbsp extra-virgin olive oil
1 onion, finely chopped
1/4 cup harissa
1 tbsp all-purpose flour
8 cups chicken broth
1 cup green lentils, rinsed
1 15-oz can of chickpeas, rinsed well
2 tomatoes, cored and cut into 1/4 inch pieces
1/2 cup chopped fresh cilantro
Add onion and 1/2 teaspoon salt to fat left in pot and cook, using highest sauté function, until softened, about 5 minutes. Stir in harissa and flour and cook until fragrant, about 30 seconds. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in the lentils, then nestle lamb into multicooker and add any accumulated juices.
Transfer lamb to cutting board, let cool
slightly, then shred into bite-size pieces, using 2 forks; discard excess fat
and bones. Stir lamb and chickpeas into soup and let sit until heated through,
about 3 minutes. Season with salt and pepper to taste. Top individual portions
with tomatoes and sprinkle with cilantro. Sprinkle, passing extra harissa
separately.
My notes:
Next
time add the entire bag of green lentils.
I diced the onion rather than finely chopped.
I
used canned diced tomatoes.
I purchased the harissa at Harris Teeter (Asian food section)
For the lamb I had the Coscto Kirkland Australian lamb chops, cut into chunks; later cutting into bite-size pieces, as well as removing all the meat from the bones.
It took 17 minutes for the instant pot to come to pressure.
I purchased the harissa at Harris Teeter (Asian food section)
For the lamb I had the Coscto Kirkland Australian lamb chops, cut into chunks; later cutting into bite-size pieces, as well as removing all the meat from the bones.
It took 17 minutes for the instant pot to come to pressure.
