I recently "discovered" a tool my mom has used for decades. It's a Pressure Cooker! Like many of you, I was afraid it may "blow up" or create a mushy dish...... it did neither! Instead, it cooked the most fall apart tender lamb I have ever had, and it did it in under 30 minutes!! I am a convert!
1 tablespoon olive oil
2 lbs boneless lamb shoulder (may substitute with beef or pork), cut into 1" pieces
Salt and pepper
1 large onion, chopped
3 cloves garlic, minced
3/4 cup dried apricots, halved
1/3 cup raisins
1/2 cup peanuts
1 tablespoon minced fresh ginger
1/2 teaspoon cinnamon
3/4 cup red wine
1/4 cup orange juice
1/3 cup packed fresh mint leaves
Heat oil in Pressure Cooker. Season lamb with salt and pepper, and brown on all sides in batches. Remove lamb and set aside. Add onion to the pot and brown slightly. Stir in garlic for about 30 seconds and return lamb to the pot. Add remaining ingredients and stir well on medium high heat. Bring to a boil and cover with lid.
Lower heat to medium and cook for 15 minutes. Remove the pot from heat and let it cool down for about 10 minutes (or until the pressure has dissipated).
I served this stew with roasted cauliflower, but rice or cous cous would be great as well.