Braised Lamb with Onions and Potatoes
Main Dishes • Moroccan
Description
A pressure cooker is essential — a sealed pot for cooking food under steam pressure at elevated temperatures.
Ingredients
- Lamb 20 oz
- Spanish onions 2 heads
- Safflower Oil 5 tablespoons
- Cilantro 3 tablespoons
- Ground Black Pepper 1⅕ teaspoons
- Red Long Chili Peppers a pinch
- Grated Ginger Root 1⅕ teaspoons
- Salt 1⅕ teaspoons
- Ground Cinnamon 1 teaspoon
- Black Cumin (Cumin) ½ teaspoon
- Salad Potatoes 3 pieces
Step-by-Step Guide
Step 1
Cut the lamb into large pieces.
Step 2
Grate the 2 large onions using a coarse grater.
Step 3
Cut the 3 peeled medium potatoes into large longitudinal pieces.
Step 4
Remove the tough roots from the cilantro and parsley, and finely chop the stems.
Step 5
Place the pieces of lamb in a deep pressure cooker, add the onion, salt, all the spices, herbs, oil, and mix everything thoroughly. Set over medium heat, cover loosely with a lid, and simmer, sprinkling with the remaining herbs, then cover tightly and cook until the meat is fully done.
Step 6
Carefully arrange the potato pieces around the edges of a large plate, place the meat in the center, and pour the sauce over the dish. Sprinkle with herbs on top.
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