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.
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.