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Recipe Provided By
"Feasting At Home"Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Servings
4 to 6
Ingredients
- 2 to 3 tablespoons olive oil, butter or ghee
- 1 extra large onion (or two small onions), cut into thick wedges
- 4 extra large carrots, peeled, diagonally sliced into 1-1/2 to 2-inch-thick rounds
- 6 cloves garlic, rough chopped
- 2 pounds American Lamb stew meat (shoulder), cut into 1 to 2-inch cubes
- 3 wide strips lemon zest (use a vegetable peeler), 2 inches long
- 2 bay leaves
- 1 cup chicken stock (or water and 1 bouillon cube)
- 1 mediumlemon, juiced
- 2-1/2 teaspoons kosher salt
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons ginger
- 1/2 teaspoon pepper
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 2 bay leaves
- 2 cups green olives (save brine)
- 1 tablespoon chopped preserved lemon, optional
- 4-6 cups cooked couscous
Tfaya (Caramelized Onion Raisin Relish) (optional)
- 1 cup water
- 1 cup raisins
- 1 onion, very thinly sliced into rings
- 2 tablespoons olive oil or butter
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- 2 tablespoons honey
Garnish
- 1/4 cup fresh Italian parsley chopped
- 1/4 teaspoon chili flakes
- Slivered almonds (optional)
Directions
Set Instant Pot to sauté function; add (in order) oil, onion, carrots, garlic, lamb, lemon zest, bay leaves, stock, lemon juice, salt, cumin, coriander, ginger, pepper, turmeric, cinnamon, cloves and bay leaves. Give a good stir. Set to Pressure cook on high for 35 minutes. Let pressure release manually or naturally. Drain olives, reserving liquid. Add olives to the pot; stir to warm. Taste; season with a few teaspoons olive brine or preserved lemon as needed for a punch of flavor.
To deepen the color of the lamb, use a slotted spoon to scoop it out of the pot and onto a sheet pan; place it under the broiler for a few minutes.
For the Tfaya: In a small pot, bring water and raisins to a gentle simmer. In a pan over medium heat, sauté onion in oil, stirring often until golden and tender, about 10 minutes. Add raisins and water, cinnamon, ginger, turmeric, salt and honey. Cook on medium-low heat, uncovered, adding more water as necessary to get the onions tender and soft. Once tender, reduce liquid until thick and syrupy.
Serve lamb over a platter of couscous, spooning a little broth over top. Sprinkle with fresh parsley, chili flakes, optional Tfaya and slivered almonds if desired.
NOTE: Tfaya spices can be substituted with 3 tablespoons Ras el Hanout.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
