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Moroccan Lamb Stew

1 tb Vegetable oil
2 lb Lean boneless lamb; cut into 3/4-inch cubes
1 1/2 c Chopped onions
1 ts Minced fresh ginger
1 lg Clove garlic; minced
1 Bay leaf
1/4 ts Crushed saffron threads or ground turmeric
1 Generous pinch ground cloves
1 1/2 c Water
1 c Tomato puree
Salt
Pepper
1/4 c Dark raisins
1/4 c Toasted blanched almonds
3 Hard-cooked eggs; cut into quarters
Hot cooked rice


Heat oil in 4- or 6-quart pressure cooker. Brown lamb on all sides. Remove lamb and reserve. Add onions, ginger, and garlic to pressure cooker. Saute until tender. Stir in bay leaf, saffron, cloves, water, tomato puree, and reserved lamb. Cook 12 minutes at 15 pounds pressure (pressure regulator rocking slowly on vent pipe.) Let pressure drop of its own accord.

Season to taste with salt and pepper. Sprinkle stew with raisins and almonds. Garnish with eggs. Serve with rice.


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