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Should Be Lamb and White Bean CultPot.
This week's Resolution Recipe: Lamb and White Bean Tagine.
1 cup dried white beans
4 cups water
salt
1 Tbsp olive oil
1 1/2 to 2 lbs lamb stew meat, cubed
1 onion, diced
3 cloves garlic (Ha! I used... more.)
1 1/2 Tbsp ras el hanout spice mix
1 cup vegetable broth (I used house-made chicken stock)
2 large carrots, in 1" pieces
chopped fresh mint for garnish
I added: 1/2 salted lemon, minced
Combine beans, water, and 1 1/2 tsp salt in the CultPot. Soak for 8-10 hours.
Seal up and cook on bean/chili for 15 minutes at high pressure. Let vent for 10 minutes then release as needed. Drain the beans in a colander.
Heat the olive oil in a skillet and brown the lamb for 3 minutes. Transfer the lamb to a plate. Add the onion and garlic to the pan and cook for about 2 minutes until softened. Add the ras el hanout and saute for a minute longer. Pour in the broth and deglaze the pan as needed.
Pour the mixture into the CultPot and add the lamb, beans, and carrots. Cook for 20 minutes on meat/stew high pressure setting. Vent for 10 minutes then release.
Serve over couscous with a sprinkling of mint.
What worked: It was fine, better than I expected. The salted lemon added depth I expect from a lamb tagine dish.
What didn't: It needed about 50% more spice. The mint didn't add anything.
Will I make it again? I wouldn't mind. I might forgo the whole white bean soak/cook process and just use a can of cooked garbanzo beans, which for me are more traditional in a tagine dish anyway.
1 cup dried white beans
4 cups water
salt
1 Tbsp olive oil
1 1/2 to 2 lbs lamb stew meat, cubed
1 onion, diced
3 cloves garlic (Ha! I used... more.)
1 1/2 Tbsp ras el hanout spice mix
1 cup vegetable broth (I used house-made chicken stock)
2 large carrots, in 1" pieces
chopped fresh mint for garnish
I added: 1/2 salted lemon, minced
Combine beans, water, and 1 1/2 tsp salt in the CultPot. Soak for 8-10 hours.
Seal up and cook on bean/chili for 15 minutes at high pressure. Let vent for 10 minutes then release as needed. Drain the beans in a colander.
Heat the olive oil in a skillet and brown the lamb for 3 minutes. Transfer the lamb to a plate. Add the onion and garlic to the pan and cook for about 2 minutes until softened. Add the ras el hanout and saute for a minute longer. Pour in the broth and deglaze the pan as needed.
Pour the mixture into the CultPot and add the lamb, beans, and carrots. Cook for 20 minutes on meat/stew high pressure setting. Vent for 10 minutes then release.
Serve over couscous with a sprinkling of mint.
What worked: It was fine, better than I expected. The salted lemon added depth I expect from a lamb tagine dish.
What didn't: It needed about 50% more spice. The mint didn't add anything.
Will I make it again? I wouldn't mind. I might forgo the whole white bean soak/cook process and just use a can of cooked garbanzo beans, which for me are more traditional in a tagine dish anyway.
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