LAMB TAGINE
INGREDIENTS
4 tablespoons (1/2 stick) sweet butter
2 tablespoons curry powder
1 bay leaf
1 tablespoon minced fresh garlic
1 tablespoon grated fresh ginger
2 pounds boneless leg of lamb, cut into 2" cubes
salt and freshly ground pepper, to taste
1 tablespoon flour
1 large onion, peeled and cut into large cubes
2 medium carrots, peeled and cut into 2" pieces
2 tomatoes, chopped
2 tablespoons tomato paste
1 cup lamb, veal or chicken brown stock
1 tablespoon brown sugar
1/2 cup golden raisins
1/2 cup chopped dried apricots
METHOD
1.
Preheat uncovered pressure cooker to 350°. Melt butter in the inner pot. Stir in
curry powder, bay leaf, garlic and ginger. Sauté for 1 minute.
2.
Season lamb with salt and pepper, and dust with flour. Add the lamb, onion,
carrots, tomatoes, tomato paste, stock, and sugar to pressure cooker.
3. Secure pressure cooker lid.
4.
Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 20 minutes.
5.
When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
6.
Stir in raisins and dried apricots. Taste and adjust seasoning.
7. Secure pressure cooker lid again. Make sure pressure release valve is in up
(closed) position. Bring back to pressure for 10 minutes.
8.
After 10 minutes, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
9.
Serve warm over couscous or with your favorite accompaniment.
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SPICY HONEY-GLAZED
BABY PORK RIBS
Serves 4
INGREDIENTS
6 tablespoons sesame oil
2 slabs baby back pork ribs
1 cup soy sauce
1 cup sake (Japanese rice wine)
1 teaspoon dried chili flakes
4 tablespoons honey
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
METHOD
1.
Cut the slab of ribs in half.
2.
Heat uncovered pressure cooker to 300° for a few minutes; add oil.
3.
Brown the ribs flesh side down one slab at a time.
4.
Stack the ribs flesh side down in the pressure cooker and add remaining ingre-
dients.
5.
Secure the pressure cooker lid.
6.
Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 15 - 20 minutes.
7.
The ribs are cooked through in 15 minutes, and you could grill or broil if you like
a crunchy coating. Otherwise, pressure cook for the full 20 minutes and the meat
will simply fall off the bone.
8.
When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
PRESENTATION
Cut ribs into serving-size portions. Serve on a platter with extra sauce for dipping.
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