North African Lamb Stew

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 lbs boneless lamb shoulder, cut into 1-inch cubes
• 1 large onion, chopped
• 2 large garlic cloves, minced
• 1 cup dried apricot, halved
• 1/3 cup raisins
• 1/2 cup blanched whole almond
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon ground cinnamon
• salt & fresh ground pepper
• 3/4 cup red wine
• 1/4 cup fresh orange juice
• 1/3 cup packed mint leaf, plus extra for garnish

Recipe

• 1 heat oil in a 5-liter or larger pressure cooker over medium-high heat.
• 2 add lamb cubes in batches to avoid overcrowding; brown on all sides, about 5 minutes per batch.
• 3 transfer browned lamb to plate with slotted spoon.
• 4 add onion and garlic to heated fat; saute to soften slightly, 2 to 3 minutes.
• 5 return lamb to pot and stir in remaining ingredients, including wine and salt and pepper to taste.
• 6 stir slightly while the mixture comes to the boil to avoid scorching.
• 7 place the lid on the cooker and bring pressure to the second red ring.
• 8 adjust the heat to maintain pressure at the second red ring and cook for 15 minutes.
• 9 use natural release method. (10 to 15 minutes extra).
• 10 when the pressure has dropped, test the meat.
• 11 it should be fork-tender.
• 12 if not, stir the mixture to prevent scorching, replace the lid when the mixture begins to boil, and cook on the second red ring another 5 minutes longer.
• 13 use quick-release (finger-tip release) method.
• 14 garnish with mint leaves and serve with rice.