The unique blend of spices will endear you to this savory and sweet dish.
Preparation time: 10 minutes
Cooking time: 40 minutes
Servings: 6
Ingredients:
3 pounds boneless lamb shoulder, cubed
1/8 teaspoon ground cardamom
1 teaspoon ginger powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
2 teaspoons paprika
1/4 teaspoon crumbled saffron threads
2 garlic cloves, smashed
Olive oil
2 onions, sliced roughly
1 cup vegetable stock
1 cinnamon stick
1 bay leaf
1 1/4 cups raisins
1 cup blanched almonds
3 tablespoon honey
Salt, to taste
1 teaspoon pepper
Directions:
1. In a small bowl, mix together cardamom, ginger powder, cumin powder, turmeric powder, garlic, paprika, saffron and enough olive oil to make a paste. Rub the paste all over the meat. Set aside.
2. Press the "brown" or "sauté" setting and add enough olive oil to cover the bottom of the pressure cooker. When the oil is hot, add onions and cook until tender, about 3 minutes. Transfer the onions to a plate and set aside.
3. Add the lamb pieces and brown on all sides for about 10 minutes.
4. Add the vegetable stock, stirring to scrape up any browned bits. Return the onions to the pot then add cinnamon stick, and bay leaf.
5. Close the lid and lock. Cook for 25 minutes at high pressure. At the end of the cooking time, use the Natural Release method for 10 minutes then quick release the remaining pressure.
6. Add the raisins, almonds, salt to taste, pepper and honey. Using the "sauté" setting, heat for about 5 minutes or until the liquid reduces as desired. Remove and discard the cinnamon stick and bay leaf.
8. Serve with toasted almonds. It goes well with steamed rice.