Prep 20 mins
Cook 1 hr
Adapted for a pressure cooker by Robin McKenzie. Posted for ZWT6.
- 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
- Heat oil in a 5-liter or larger 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 wine and salt and pepper to taste.
- Stir slightly while the mixture comes to the boil to avoid scorching.
- Place the lid on the cooker and bring pressure to the second red ring.
- Adjust the heat to maintain pressure at the second red ring and cook for 15 minutes.
- Use Natural Release method. (10 to 15 minutes extra).
- When the pressure has dropped, test the meat.
- It should be fork-tender.
- 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.
- Use quick-release (finger-tip release) method.
- Garnish with mint leaves and serve with rice.