Moroccan Lamb with Prunes

Moroccan Lamb with Prunes

March is the month of lamb for my family. There are three major holidays we get to celebrate, Persian New Year, Passover and Easter, all of which feature lamb as a dinner table staple. No matter how many of these holidays you celebrate, now is the perfect time to experiment with lamb since it’s readily available at most grocery stores.

By now, you’ve all noticed my love for ethnic flavors and Moroccan food is definitely on top of my list. Since Moroccan cuisine is known for amazing lamb dishes, normally cooked for hours in a traditional clay dish known as a tagine, I saw the perfect opportunity to translate one of my favorite Moroccan entrees into an Aroma Pressure Cooker miracle meal. This dish turned out in a fraction of the time without sacrificing an ounce of flavor. In fact, it was so highly praised by my family and friends that I promised to make it again for Easter.

4 lbs lamb shoulder, cut into large cubes
2 onions, finely chopped
6 garlic cloves, finely chopped
2 tbsp nutmeg
2 tbsp cinnamon
2 tbsp ginger
1 tbsp cloves
2 tbsp salt
1 tbsp pepper
1/4 cup cilantro, chopped
1/4 cup honey
1/4 cup beef stock
20 prunes

In a bowl combine the spices, lamb, onion and garlic and mix well. Brown the lamb and spice mix in a small amount of oil. Add the beef stock and set to cook on High for 60 minutes.

Release pressure and stir in honey and prunes. Simmer for 15 minutes and let thicken. Serve with rice. Enjoy!


Over to You
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