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Grandma Rose’s Moroccan Lamb Tajine – Pressure Cooker Recipes

http://pressurecookerguide.com/2010/01/presto-23-quart-aluminum-pressure-cooker-and-canner/ CLICK THE LINK to see some of the best pressure cookers and canners on the market, including the Presto 23-Quart Aluminum Pressure Cooker Music by JewelBeat.com Moroccan Lamb Tajine 1 tablespoon olive oil 1 large onion, coarsely chopped 2 1/2 pounds boned lamb shoulder, trimmed and cut into 2 inch cubes 1 cup water 3 large carrots, peeled and cut into several chunks 1 cup tightly packed pitted prunes 1/2 large lemon, seeded and cut into 4 wedges 1/2 teaspoon cinnamon 1 teaspoon ground ginger 1/2 teaspoon salt 2 cups coarsely chopped fresh cilantro 1/2 cup toasted almonds (optional) Heat oil in cooker and saute onion for 4-5 minutes until lightly browned Add remaining ingredients except almonds, and stir to combine Lock lid into place and bring to high pressure over high heat Adjust heat to maintain high pressure and cook for 12 minutes Allow pressure to drop naturally or use a quick-release method Adjust seasonings and transfer to a serving dish Garnish with almonds if desired Visit http://pressurecookerguide.com to see the best pressure cookers and pressure canners

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