North African Lamb Stew
1. In a 2.5-quart Pressure Frypan or larger
pressure cooker, heat olive oil over medium-
high heat.
2. Add lamb cubes in batches to avoid over-
crowding and cook until well browned on all
sides, about 5 minutes per batch.
3. Remove lamb with a slotted spoon and
set aside.
4. Add onion and garlic to heated fat. Sauté
to soften slightly, 2 to 3 minutes.
5. Return lamb to Frypan and stir in remaining
ingredients. Stir slightly while mixture comes
to a boil to avoid scorching.
6. Close lid and bring pressure to second red
ring over medium-high heat. Adjust heat to
stabilize pressure at second red ring. Cook for
15-20 minutes.
7. Remove from heat and use Natural Release
Method, see page 10.
8. Garnish with mint leaves and serve with rice.
Makes 4 to 6 servings
Approximate Nutritional Analysis Per Serving:
778 calories / 45g protein / 45g carbohydrates / 45g fat
5g dietary fiber / 158mg cholesterol / 115mg sodium
1 tablespoon olive oil
2 pounds boneless
lamb shoulder, cut
into 1-inch cubes
1 large onion,
peeled and finely
chopped
2 cloves garlic,
peeled and minced
1 cup dried apricots,
halved
1
/3cup raisins
1
/2cup blanched
whole almonds
1 tablespoon minced
fresh ginger
1
/2teaspoon ground
cinnamon
Salt and freshly
ground pepper
to taste
3/4cup red wine
1
/4cup fresh
orange juice
1
/3cup packed fresh
mint leaves
Additional fresh
mint leaves for
garnish
60
