Moroccan Lamb & Prune Tagine (Pressure Cooker) -- TNT

FryBoy

New member
Made Moroccan Lamb & Prune Tagine for dinner tonight. Wonderful blend of flavors, and super easy and quick in the pressure cooker.

Moroccan Lamb & Prune Tagine

1½ pounds lamb stew meat, well trimmed, cut into 1" cubes
8 ounces frozen boiling onions
1 cup pitted prunes, quartered
2 pieces of peeled ginger root, each 2" x 1"
4 cloves garlic, minced or pressed
1 3" cinnamon stick
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
½ teaspoon ground black pepper
½ cup beef stock
2 teaspoons grated lemon zest
2 tablespoons minced cilantro

1. Combine all ingredients EXCEPT lemon zest and cilantro in a pressure cooker.

2. Cover and lock pressure cooker; bring to high pressure over high heat; reduce heat to stabilize pressure and cook for 15 minutes.

3. Lower pressure by quick release method.

4. Remove cover; discard cinnamon stick and ginger pieces.

5. Stir in lemon zest and cilantro.

6. Serve with couscous or rice.

Makes 4 to 6 servings.
 

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FryBoy

New member
One more shot -- the rice is brown, the steamed broccoli is cut up because we ate on the couch, watching the news, and the result was OUTSTANDING, if I don't say so myself:
 

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Miniman

Mini man - maxi food
Gold Site Supporter
Looks good - don't forget to put into the IC thread - its lamb this week.
 
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