Spiced North African Lamb Stew with Dried Fruit and Almonds
Indulge in the vibrant flavors of North Africa with this hearty lamb stew, combining tender lamb shoulder, sweet dried apricots, and fragrant spices. This dish is slow-cooked to perfection in a pressure cooker, enhancing the rich and aromatic profile while incorporating the natural sweetness of dried fruit and the delightful crunch of blanched almonds. Perfectly garnished with fresh mint, this stew is a sensational centerpiece for any gathering or a cozy family dinner, sure to transport you to the sun-soaked landscapes of North Africa with each comforting bite.
N/A
Servings
375
Calories
14
Ingredients
Ingredients
olive oil
1 tablespoon (none)
boneless lamb shoulder
2 lbs (cut into 1-inch cubes)
large onion
1 (chopped)
large garlic cloves
2 (minced)
dried apricots
1 cup (halved)
raisins
1/3 cup (none)
blanched whole almonds
1/2 cup (none)
fresh ginger
1 tablespoon (minced)
ground cinnamon
1/2 teaspoon (none)
salt
to taste (none)
fresh ground pepper
to taste (none)
red wine
3/4 cup (none)
fresh orange juice
1/4 cup (none)
packed mint leaf
1/3 cup (plus extra for garnish)
Instructions
1
In a 5-liter or larger pressure cooker, heat the olive oil over medium-high heat.
2
Working in batches to avoid overcrowding, add the lamb cubes to the pot. Brown the meat on all sides for about 5 minutes per batch, then transfer to a plate using a slotted spoon.
3
Add the chopped onion and minced garlic to the pot, sautéing until slightly softened, approximately 2 to 3 minutes.
4
Return the browned lamb to the cooker along with the dried apricots, raisins, blanched almonds, minced ginger, ground cinnamon, salt, and pepper to taste.
5
Pour in the red wine and fresh orange juice, stirring gently to combine all the ingredients while making sure nothing is sticking to the pot.
6
Bring the mixture to a boil, stirring occasionally to prevent scorching, then secure the lid on the pressure cooker.
7
Increase the heat to maintain pressure at the second red ring, and cook for 15 minutes.
8
After 15 minutes, use the Natural Release method for an additional 10 to 15 minutes before carefully releasing any remaining pressure.
9
Once the pressure has dropped, check the meat for tenderness; it should be easily fork-tender. If not, stir and replace the lid, cooking under pressure for an additional 5 minutes.
10
Finally, use the quick-release method to release any remaining pressure, garnish with fresh mint leaves, and serve hot over rice for an enticing meal.
Nutrition Information
22.5g
Fat
30g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary meat used in this stew?
The recipe uses 2 lbs of boneless lamb shoulder, cut into 1-inch cubes.
Which dried fruits are included in this North African dish?
This stew features 1 cup of halved dried apricots and 1/3 cup of raisins.
What type of nuts are used for crunch?
The recipe calls for 1/2 cup of blanched whole almonds.
What is the recommended cooking appliance?
A 5-liter or larger pressure cooker is recommended for this recipe.
How long is the initial pressure cooking time?
The stew should be cooked under pressure for 15 minutes at the second red ring.
What should I do after the 15-minute pressure cook?
Use the Natural Release method for 10 to 15 minutes before releasing any remaining pressure.
What is the total fat content per serving?
Each serving contains approximately 22.5g of fat.
How many calories are in a serving of this lamb stew?
There are 375 calories per serving.
Does the recipe contain fresh herbs?
Yes, it uses 1/3 cup of packed mint leaves, plus extra for garnish.
What liquid is used for the base of the stew?
The recipe uses 3/4 cup of red wine and 1/4 cup of fresh orange juice.
How do I prepare the ginger?
You should use 1 tablespoon of minced fresh ginger.
What spices provide the aromatic profile?
Ground cinnamon, salt, and fresh ground pepper are the primary spices used.
What should I do if the lamb is not fork-tender after the first cycle?
Stir the stew, replace the lid, and cook under pressure for an additional 5 minutes.
What is the first step in the cooking process?
Heat 1 tablespoon of olive oil in the pressure cooker over medium-high heat.
Why should I brown the meat in batches?
Browning in batches avoids overcrowding the pot, ensuring the meat sears properly rather than steaming.
What vegetables are used as aromatics?
The recipe includes one large chopped onion and two minced large garlic cloves.
How much protein does this dish provide?
This stew contains 22.5g of protein per serving.
What are the total carbohydrates per serving?
Each serving has 30g of carbohydrates.
Is the orange juice freshly squeezed?
The recipe specifies 1/4 cup of fresh orange juice.
How should the lamb be cut?
The boneless lamb shoulder should be cut into 1-inch cubes.
Can I use the quick-release method?
Quick-release is used only after the natural release period or for the final pressure release if additional cooking was needed.
What heat setting is used for browning the meat?
Medium-high heat is used to brown the lamb cubes.
How long does browning the meat take?
It takes approximately 5 minutes per batch to brown the meat on all sides.
What is the suggested serving accompaniment?
The recipe suggests serving the hot stew over rice.
How much ground cinnamon is required?
You will need 1/2 teaspoon of ground cinnamon.
When should I add the garlic and onion?
Add them to the pot after browning the lamb and removing it to a plate.
How long should I sauté the onion and garlic?
Sauté them for approximately 2 to 3 minutes until slightly softened.
Does the recipe require salt?
Yes, salt is added to taste along with the other seasonings.
What is the specific cut of lamb recommended?
Boneless lamb shoulder is the recommended cut.
What should I do before securing the lid on the pressure cooker?
Bring the mixture to a boil and stir occasionally to prevent scorching.