Title: Moroccan Lamb Stew
Categories: None
Yield: 1 Servings

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

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" on Aug 19, 98,
converted by MM_Buster v2.0l.