North African Lamb Stew

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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