Yields: about 11 cups or 6 main-dish servings Prep Time: 10 minutes Cook Time: 50 minutes

INGREDIENTS:

# 1 teaspoon vegetable oil
# 2 pounds boneless lamb shoulder or leg,
trimmed and cut into 1-inch chunks # 1 1/2 teaspoons ground coriander
# 1 1/2 teaspoons ground cumin
# 1 1/2 teaspoons paprika
# 1/4 teaspoon ground cinnamon
# 3 garlic cloves, crushed with press
# 2/3 cup dry red wine
# 1 bag (16 ounces) dry brown lentils,
picked through and rinsed # 1 can (14 1/2 ounces) diced tomatoes
# 1 can (14 to 14 1/2 ounces)
chicken broth (1 3/4 cups) # 2 cups (about half 16-ounce bag)
peeled baby carrots # 1/2 cup raisins
# 1/2 cup loosely packed
fresh cilantro leaves, chopped # 1 teaspoon salt

DIRECTIONS:

1. In 6-quart pressure cooker, heat oil over medium-high heat until hot but not smoking. Add lamb, in 4 batches, and cook 4 to 5 minutes or until well browned on all sides, stirring occasionally (crowding pan will prevent browning). With slotted spoon, transfer lamb to medium bowl as it browns. Meanwhile, in cup, combine coriander, cumin, paprika, and cinnamon.

2. Add garlic and spice mixture to drippings in pressure cooker and cook 30 seconds, stirring constantly. Add wine and heat to boiling, stirring until browned bits are loosened from bottom; boil 1 minute. Stir in lentils, tomatoes, broth, carrots, raisins, lamb with any juices, and 3 cups water.

3. Following manufacturer's directions, cover pressure cooker, bring up to pressure, and cook under pressure 10 minutes. Release pressure quickly as manufacturer directs. Stir in cilantro and salt.

4. To serve, skim and discard fat, if any. NUTRITIONAL INFORMATION: Based on individual serving. Calories: 665 Total Fat: 21 g Saturated Fat: 7 g Cholesterol: 133 mg Sodium: 1,065 mg Carbohydrates: 60 g Fiber: 25 g Protein: 61 g