Tuesday, November 27, 2007

Pressure Cooked North African Lamb Stew

  • 1 tablespoon canola oil
  • 2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes
  • 1 large onion, chopped coarse
  • 2 large cloves of garlic, minced
  • 1 cup dried apricots, halved
  • 1/3 cup raisins
  • 1/2 cup blanched almonds (whole)
  • 1 tablespoon minced fresh ginger, minced
  • 1/2 teaspoon ground cinnamon
  • table salt
  • ground black pepper
  • 3/4 cup water
  • 1/4 cup fresh squeezed orange juice from 1 large orange
  • 1/3 cup packed fresh mint, plus extra for garnish

1. Heat oil in 6-quart pressure cooker over medium-high heat. Add lamb cubes in batches to avoid overcrowding; brown on all sides, about 5 minutes per batch. Transfer browned lamb to plate with slotted spoon. Add onion and garlic to heated fat; saute to soften slightly, 2 to 3 minutes. Return lamb to pot and stir in remaining ingredients, including 3/4 cup water and salt and pepper to taste. Cover cooker, securing lid; bring to high pressure. Reduce heat to maintain high pressure and cook 15 minutes. Let pressure release naturally, 10 to 15 minutes.

2. When pressure has dropped, carefully remove lid away from you. Test meat; it should be fork-tender. If not, replace lid and cook under high pressure 5 minutes longer, then quick-release pressure.

from Cooks Illustrated

Yield: 4 servings

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