Ragout D'Agneau

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 lbs	908g / 32oz	Boneless lamb shoulder - cut 1" cubes
1 lb	454g / 16oz	Onion - chopped (large)
2		Garlic cloves - minced (large)
1 cup	237ml	Dried apricots - halved
2 tablespoons	30ml	Honey
1/3 cup	53g / 1.9oz	Raisins
1/2 cup	46g / 1.6oz	Blanched whole almonds
1 tablespoon	15ml	Minced fresh ginger
1/2 teaspoon	2.5ml	Ground cinnamon
1 teaspoon	5ml	Ground turmeric
6		Saffron threads
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	177ml	Red wine
3/4 cup	177ml	Fresh orange juice
1/3 cup	13g / 0.5oz	Mint leaves - (packed) - plus extra
		For garnish

Recipe Instructions

Heat oil in a 5-quart or larger pressure cooker over medium-high heat. Add lamb cubes in batches to avoid overcrowding, brown on all sides, about 5 minutes per batch. Transfer browned lamb to plate with slotted spoon.

Add onion and garlic to heated fat; saute to soften slightly, 2 to 3 minutes. Return lamb to pot and stir in remaining ingredients, including wine, salt and pepper to taste. Stir slightly while the mixture comes to a boil to avoid scorching.

Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure cooker at second red ring. Cook for 10 to 12 minutes.

Remove from heat and use Natural Release Method.

Garnish with mint leaves and serve with rice.

This recipe yields 4 to 6 servings.

Source:
"Kuhn Rikon at http://www.kuhnrikon.com"

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