Instapot Lamb Ribs and Vegetable Tagine (IP音速鍋 -羊排塔金鍋)

Lamb rib tagine over rice, serve with a basil hummus appetizer

Prep time: 30
Cook time: ~2 hrs
Active cooking time: 15 minutes
Serves: 8-10 servings

Ingredients:

• 1 lb of lamb ribs

• 1 medium size onion

• 1 can of chickpeas

• 1 preserved lemon, chopped finely

• 2 tbsp of avocado oil

• 3 carrots chopped

• 1 can of diced tomatoes

• 2-3 chopped zucchinis

• 1 and 1/4 cup of water

• 1/4 cup of raisin

• 1/2 bunch of parsley

• 1/2 bunch of cilantro

• Optional: 1/2 jar of kalamata olives

• Optional: Serve with basmati rice

Spices:

• 2 tsp of ground cinnamon

• 2 tsp of turmeric

• 2 tsp of salt

• 1 tsp of paprika

• 2 tsp of ground ginger

• 1 tsp of minced garlic

• 1/2 tsp of cumin

• 1/2 tsp of coriander

• Optional: 1 tsp of ancho pepper

Cooking Tools:

• instapot

Directions :

1. Set the instapot to sauté. Heat avocado oil and sauté the garlic and onion for 2 min.

2. Add the spices, lamb rib, water, and tomato. Close the lid and set to pressure cook on high for 20 minutes. Let the pressure naturally release for 20 minutes.

3. Add the vegetables: carrots, chickpea, preserved lemon, zucchini, olives, raisins, then close the lid again and set to pressure cook on high for another 15 minutes. Let the pressure naturally release for 10 minutes.

4. The tagine will be watery at this point - you can set it back on saute and cook off some of the liquid, or stir so the lamb fat and starch from chickpeas mixes and thickens.

5. Add the chopped cilantro and parsley, and salt (you may want to add more salt to taste).

6. Serve with rice, and a hummus appetizer!

Cooking Tip:

• Don’t let the photos fool you. This is a very simple recipe. It is simply adding ingredients into the Instapot.

• This recipe is quite versatile. If you don’t have some of the vegetables on hand, you can increase the quantity of other vegetables.

• You can use lamb ribs, or any lamb / beef meat that is for stewing, such as cheeks, shank, shoulder, etc.

Stay healthy with Annie:

While what brings the dish together is the flavorful lamb ribs, the dish is intentionally mostly plant-based so it’s nutrient dense and works within my “no more than 4oz of meat/fish daily” principle. I used about 6+lbs of vegetables/legumes (not including rice) for 1 lb of lamb ribs, most of which was bones so we really got about 6 oz of meat in total for the entire pot.

A few years back when I was severely anemic (now I’m only occasionally anemic), my TCM had advised me to continue to include meat in my diet, but to limit it to no more than 4oz daily. Like most Americans at that time, I was used to the idea of meat/fish being the main entree. It’s either that, or have a salad. The idea of eating everything in moderation for a balanced diet was much harder for me than picking one extreme or the other.

To reduce my intake, I had to adjust to the idea of using meat sparingly, and began to think of it as a seasoning rather than a main cooking ingredient. This helped me grow accustomed to gradually adding more and more plant-based ingredients into my cooking, but still being able to keep a small portion of meat and fish in my meals.

Another benefit of consuming less meat is that you can buy higher quality meats/fish and reduce the amount of environmental pollutants you ingest through the consumption of meat/fish.

Nutritious and Delicious:

One serving of this tagine (without rice) will roughly provide about 1/3 of your daily B vitamins (keeping you sharp and smart), and give you well over 100% of your antioxidant Vitamin A and heart healthy Vitamin K. There are also plenty of minerals and micronutrients to keep your body healthy, and almost 1/3 of your daily fiber for a healthy gut. All the while keeping your tastebuds very satisfied.