This Pressure Cooked Moroccan Lamb seems to be a very fancy meal but secretly, it’s actually using all the vegetables that are going floppy in the fridge but are too good to throw away.
Combine the garlic powder, tomato paste, lime juice, oil and Moroccan seasoning and mix to combine. Stir in the lamb and set aside.
Heat your pressure cooker and fry the lamb until the spices are fragrant. Add the stock. Stir to combine. Cover and cook for 1 1/2 hours.
Release the pressure completely. Open and stir the lamb. Add the vegetables ands stir. Add more stock if needed. Cook for a further 20 minutes.
NOTE: Use either the veggies that are going floppy in the fridge, frozen veggies, veggies on special or ugly veggies. If using frozen veggies, defrost them first as they will add more liquid to the dish. Garnish with fresh coriander.
Ingredients
Directions
Combine the garlic powder, tomato paste, lime juice, oil and Moroccan seasoning and mix to combine. Stir in the lamb and set aside.
Heat your pressure cooker and fry the lamb until the spices are fragrant. Add the stock. Stir to combine. Cover and cook for 1 1/2 hours.
Release the pressure completely. Open and stir the lamb. Add the vegetables ands stir. Add more stock if needed. Cook for a further 20 minutes.
NOTE: Use either the veggies that are going floppy in the fridge, frozen veggies, veggies on special or ugly veggies. If using frozen veggies, defrost them first as they will add more liquid to the dish. Garnish with fresh coriander.
