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Pressure Cooker Moroccan Lamb Stew

  • 1 tablespoon vegetable oil
  • 2 pounds lean boneless lamb; cut into -3/4-inch cubes
  • 1 1/2 cup chopped onions
  • 1 teaspoon fresh ginger, minced
  • 1 large clove garlic, minced
  • 1 bay leaf
  • 1/4 teaspoon saffron threads, crumbled
  • 1 generous pinch ground cloves
  • 1 1/2 cup water
  • 1 cup tomato puree
  • Salt and freshly milled black pepper to taste
  • 1/4 cup raisins
  • 1/4 cup toasted blanched almonds
  • Hot cooked rice or couscous to accompany
 

Method

Heat oil in 4- or 6-quart pressure cooker. Brown lamb on all sides. Remove lamb and set aside.

Add onions, ginger, and garlic to pressure cooker. Saute until tender. Stir in bay leaf, saffron, cloves, water, tomato puree, and reserved lamb. Cook 12 minutes at 15 pounds pressure (pressure regulator rocking slowly on vent pipe.) Let pressure drop of its own accord.

Season to taste with salt and pepper. Sprinkle stew with raisins and almonds.

Serve with rice or couscous.

Contributor: pat ciesla

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