Ingredients
-
1
-
2
-
1
-
2
-
1
-
1/3
-
1/2
-
1
-
1/2
-
-
3/4
-
1/4
-
1/3
-
-
Directions
North African Lamb Stew, Adapted for a pressure cooker by Robin McKenzie Posted for ZWT6 , Adapted for a pressure cooker by Robin McKenzie Posted for ZWT6
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Steps
|
1
Done
|
Heat Oil in a 5-Liter or Larger Pressure Cooker Over Medium-High Heat. |
|
2
Done
|
Add Lamb Cubes in Batches to Avoid Overcrowding; Brown on All Sides, About 5 Minutes Per Batch. |
|
3
Done
|
Transfer Browned Lamb to Plate With Slotted Spoon. |
|
4
Done
|
Add Onion and Garlic to Heated Fat; Saute to Soften Slightly, 2 to 3 Minutes. |
|
5
Done
|
Return Lamb to Pot and Stir in Remaining Ingredients, Including Wine and Salt and Pepper to Taste. |
|
6
Done
|
Stir Slightly While the Mixture Comes to the Boil to Avoid Scorching. |
|
7
Done
|
Place the Lid on the Cooker and Bring Pressure to the Second Red Ring. |
|
8
Done
|
Adjust the Heat to Maintain Pressure at the Second Red Ring and Cook For 15 Minutes. |
|
9
Done
|
Use Natural Release Method. (10 to 15 Minutes Extra). |
|
10
Done
|
When the Pressure Has Dropped, Test the Meat. |
|
11
Done
|
It Should Be Fork-Tender. |
|
12
Done
|
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
Done
|
Use Quick-Release (finger-Tip Release) Method. |
|
14
Done
|
Garnish With Mint Leaves and Serve With Rice. |
