1 tablespoon olive oil
2 pounds boneless lamb shoulder, cut into 1-inch cubes
1 large onion, chopped
2 large garlic cloves, minced
1 cup dried apricots, halved
1/3 cup raisins
1/2 cup blanched whole almonds
1 tablespoon minced fresh ginger
1/2 teaspoon ground cinnamon
Salt and ground black pepper
3/4 cup red wine
1/4 cup fresh orange juice
1/3 cup packed mint leaves, plus extra for garnish
Servings: 4
1. 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.
2. Add onion and garlic to heated fat; saute to soften slightly, 2 to 3 minutes.
3. 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.
4. 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).
5. 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.
6. Garnish with mint leaves and serve with rice.
2 pounds boneless lamb shoulder, cut into 1-inch cubes
1 large onion, chopped
2 large garlic cloves, minced
1 cup dried apricots, halved
1/3 cup raisins
1/2 cup blanched whole almonds
1 tablespoon minced fresh ginger
1/2 teaspoon ground cinnamon
Salt and ground black pepper
3/4 cup red wine
1/4 cup fresh orange juice
1/3 cup packed mint leaves, plus extra for garnish
Servings: 4
1. 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.
2. Add onion and garlic to heated fat; saute to soften slightly, 2 to 3 minutes.
3. 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.
4. 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).
5. 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.
6. Garnish with mint leaves and serve with rice.
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