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    You are in: Home / Recipes / North African Lamb Stew Recipe
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    North African Lamb Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    lazyme's Note:

    Adapted for a pressure cooker by Robin McKenzie. Posted for ZWT6.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a 5-liter or larger pressure cooker over medium-high heat.
    2. 2
      Add lamb cubes in batches to avoid overcrowding; brown on all sides, about 5 minutes per batch.
    3. 3
      Transfer browned lamb to plate with slotted spoon.
    4. 4
      Add onion and garlic to heated fat; saute to soften slightly, 2 to 3 minutes.
    5. 5
      Return lamb to pot and stir in remaining ingredients, including wine and salt and pepper to taste.
    6. 6
      Stir slightly while the mixture comes to the boil to avoid scorching.
    7. 7
      Place the lid on the cooker and bring pressure to the second red ring.
    8. 8
      Adjust the heat to maintain pressure at the second red ring and cook for 15 minutes.
    9. 9
      Use Natural Release method. (10 to 15 minutes extra).
    10. 10
      When the pressure has dropped, test the meat.
    11. 11
      It should be fork-tender.
    12. 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. 13
      Use quick-release (finger-tip release) method.
    14. 14
      Garnish with mint leaves and serve with rice.

    Ratings & Reviews:

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    Nutritional Facts for North African Lamb Stew

    Serving Size: 1 (395 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 912.6
     
    Calories from Fat 552
    60%
    Total Fat 61.4 g
    94%
    Saturated Fat 22.2 g
    111%
    Cholesterol 163.3 mg
    54%
    Sodium 147.4 mg
    6%
    Total Carbohydrate 41.4 g
    13%
    Dietary Fiber 5.8 g
    23%
    Sugars 28.6 g
    114%
    Protein 43.5 g
    87%

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