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By :Meals in a Jar Cookbook by Pamela Ellgen |
Course | Main Course |
Cuisine | Moroccan |
Difficulty | Medium |
Browse Category | Side Dishes, Soups, Stews & Broths |
Duration | 30-60 min |
Diet | Gluten Free |
Cooking Technique | Pressure Cook |
Main Ingredient | Allspice, Apricots, Brown Sugar, Carrot, Cayenne Pepper, Celery, Chicken Broth, Cinnamon, Cumin, Fig, Ginger, Onion, Turmeric, Vegetable Broth |
Prep Time | 5 minutes |
Cook Time | 25 minutes |
Servings |
6-8 Servings
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Ingredients
Dry ingredients
For Cooking and Serving
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Votes: 1
Rating: 4
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Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
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Question… What happens if fresh onions, carrots and celery are used instead of dried? how much should be used if fresh? Thank you
My husband loved this dish. I trimmed the lamb shoulder removing the fat and gristle before cubing. I used fresh carrots, onion and celery – guessing the amount. The spices – which seemed a little over the top – were bang on. 4 cups of Chicken stock was too much. Try using 2 cups. I also added some green enchilada sauce to make sure there was enough heat for our taste. A winner!