Make and share this North African Lamb Stew recipe from Food.com.
Provided by lazyme
Categories Lamb/Sheep
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 912.6, Fat 61.4, SaturatedFat 22.2, Cholesterol 163.3, Sodium 147.4, Carbohydrate 41.4, Fiber 5.9, Sugar 28.6, Protein 43.6
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