<http://schema.org/recipeInstructions>
" 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 is browns. Meanwhile, in cup, combine coriander, cumin, paprika, and cinnamon. 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. Following manufacturer&amp;#039;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. To serve, skim and discard fat, if any."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3786/lentil-lamb-stew-734/>