| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs | Moroccan | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. >From "The Official Presto (R) Pressure Cooker Cookbook", copyright 1992 by National Presto Industries, Inc. Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98, converted by MM_Buster v2.0l.
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