Braised Lamb with Onions and Potatoes

Main Dishes | Moroccan cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

A pressure cooker is essential — a sealed pot for cooking food under steam pressure at elevated temperatures.

Ingredients

Lamb - 17.6 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.