Lamb and Prune Casserole

    Lamb and Prune Casserole


    11 people made this

    The pressure cooker gives this lamb casserole the feeling it has been cooking all day with beautiful rich flavours in only an hour.

    Serves: 6 

    • 1 1/2kg lamb shoulder, cut into pieces
    • 3 tablespoons olive oil
    • 3 garlic cloves, diced
    • 2 onions, diced
    • 1 teaspoon ground ginger
    • 1 pinch saffron, to tatse
    • 1 pinch salt and pepper, to taste
    • 500g prunes, stones removed and soaked in water
    • 1 teaspoon ground cinnamon
    • 1 tablespoon sesame seeds
    • 100g slivered almonds

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Add the oil and meat to the pressure cooker then cook for a few minutes until brown. Add the garlic, onions, ginger and saffron. Season with salt and pepper.
    2. Close the pressure cooker and cook for 30 minutes after it start to whistle.
    3. Cool down for a 10 minutes and then open the pressure cooker. Add the prunes and cinnamon then cook for 20 more minutes after it starts whistling.
    4. Sprinkle with sesame seeds and slivered almonds before serving.

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