Lamb with Fruit

 

Ingredients

· 1 3-pound tied boneless lamb shoulder roast

· 1/2 teaspoon salt

· 1/4 teaspoon black pepper

· 1/4 teaspoon ground cumin

· 2 tablespoons cooking oil

· 1 1/2 cups water

· 1/4 cup dry white wine

· 1/2 cup dried apples

· 1/2 cup dried apricots

· 1/2 cup dried figs

· 1 tablespoon lemon juice

· 4 cups hot cooked spaetzli or noodles (optional)

 

Steps

1) Trim any visible fat from the meat. Set aside. In a small mixing bowl stir together salt, black pepper, and cumin; rub over meat.

2) In a 4– or 6-quart pressure cooker heat 1 tablespoon of the oil over medium heat. Cook meat until brown on all sides. Add more oil, if needed. Remove the meat and set aside. Drain off fat.

3) Return meat to the pressure cooker and add the water and wine.

4) Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 35 minutes.

5) Allow pressure to come down naturally. Carefully remove lid. Transfer meat to serving platter; keep warm.

6) Skim far from pan juices. Bring to boiling. Boil about  5 minutes or till juices are reduced to 1 1/2 cups. Add the dried apples, apricots, and figs. Simmer, uncovered, for 6 to 8 minutes longer or till fruit is tender and mixture is slightly thickened. Stir in the lemon juice. Slice meat and serve with the fruit sauce. If desired, serve with spaetzli or noodles. Makes 6 main-dish servings.

 

From: Pressure Cooker Cookbook

By: Better Homes and Gardens