moroccan lamb tajine by laura pazzaglia

Method:

  1. Mix the ground cinnamon, turmeric, cumin, ginger, and garlic with 2 tbsp (30 ml) of olive oil to make a paste, cover the meat with this paste and set aside.
  2. Put the dried prunes in a bowl, cover with boiling water cover and set aside.
  3. In the preheated pressure cooker, with the lid off on medium heat, add a swirl of olive oil (about a tablespoon) and onions and let them cook until softened (about 3 minutes). Pour out the onions, and set aside. Add the meat, and brown on all sides (about 10 minutes). Then, deglaze the pressure cooker with the vegetable stock, ensuring to scrape the  bottom well and incorporating  any  brown bits into the rest of the sauce. Then, add the onions, bay leaf and cinnamon stick.
  4. Close and lock the lid of the pressure cooker.
  5. Cook for 30 minutes at high pressure.
  6. When time is up, open the pressure cooker with the Natural release method – move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). Disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).
  7. In the pressure cooker, with the lid off on medium heat add the salt, rinsed and drained prunes, honey and reduce the liquid (about 5 minutes). Fish out the bay leaf and cinnamon stick.
  8. Sprinkle with toasted almonds and sesame seeds and serve.
Recipes
Moroccan Lamb Tajine
coconut fish curry by laura pazzaglia

Method:

  1. In the preheated pressure cooker on medium-low turmeric heat without the lid, add a swirl of oil and then drop in the curry leaves and lightly fry them until of hot pepper flakes golden around the edges (about 1 minute).
  2. Then add the onion, garlic, and ginger and saute until the onion is soft.
  3. Add all of the ground spices: Coriander, Cumin, Turmeric, Chili Powder and Fenugreek and saute together with the onions until they have released their aroma (about 2 mins).
  4.  Deglaze with the coconut milk making sure it doesn’t stick to anything from the bottom of the cooker and incorporate it into the sauce.
  5. Add the Green Chile’s, Tomatoes and fish pieces. Stir to coat the fish well with the mixture.
  6. Close the lid and set the valve to pressure cooking position.
  7. Cook for 5 minutes at LOW pressure.
  8. When time is up, release pressure using the Normal method – release vapour through the valve.
  9. Add salt to taste and spritz with lemon juice just before serving.
  10. Serve alone, or with steamed rice.
Recipes
Coconut Fish Curry