Makes four to six servings
- 2 tbs. extra-virgin olive oil
- 1 tsp. cinnamon
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. salt
- 2 tbs. minced gingerroot
- 1 cup chopped onion
- 2 pounds lamb shoulder
- 1 can (15 oz.) stewed tomatoes
- 4 cups chopped carrots (cut into 2-inch chunks)
- 8 prunes, soaked in hot water for one hour
- 2 cups chicken stock
- 1/2 cup chopped fresh parsley
- Mix together the olive oil, spices, gingerroot, and onion, and rub over the lamb. Marinate at room temperature for 30 minutes.
- Heat the pressure cooker over medium-high heat, and sear the lamb on all sides.
- Add the tomatoes and stir to deglaze. Add the carrots, prunes, and chicken stock.
- Cover and bring to high pressure. Turn the heat down, and cook for 25 minutes. Turn off the heat, and allow the pressure cooker to come down to normal pressure naturally, about 10 minutes, and uncover. Check to make sure the lamb is tender; if not, cook for another 10 minutes at high pressure.
- Transfer to a platter, and sprinkle with the parsley.