Wolfgang Puck BPCR0010 - Manual (Page 19)

Lamb Tagine
6 Servings
INGREDIENTS
4 tablespoons (1/2 stick) sweet butter
2 tablespoons curry powder
1 bay leaf
1 tablespoon minced fresh garlic
1 tablespoon grated fresh ginger
2 pounds boneless leg of lamb, cut into 2" cubes
salt and freshly ground pepper, to taste
1 tablespoon flour
1 large onion, peeled and cut into large cubes
2 medium carrots, peeled and cut into 2" pieces
2 tomatoes, chopped
2 tablespoons tomato paste
3 cups lamb, veal or chicken brown stock
1 tablespoon brown sugar
1/2 cup golden raisins
1/2 cup chopped dried apricots
METHOD
1 Preheat uncovered pressure cooker to 350°. Melt butter in the inner
pot. Stir in curry powder, bay leaf, garlic and ginger. Sauté for 1 minute.
2 Season lamb with salt and pepper, and dust with flour. Add the lamb,
onion, carrots, tomatoes, tomato paste, stock, and sugar to pressure cooker.
3 Secure pressure cooker lid.
4 Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 20 minutes.
5 When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
6 Stir in raisins and dried apricots. Taste and adjust seasoning.
7 Secure pressure cooker lid again. Make sure pressure release valve is
in up (closed) position. Bring back to pressure for 10 minutes.
8 After 10 minutes, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
9 Serve warm over couscous or with your favorite accompaniment.
Recipe Courtesy Wolfgang Puck
36
Low Fat BBQ Pork
4 Servings
INGREDIENTS
2 whole pork tenderloins, cut into thin slices
1 tablespoon olive oil
1 cup chicken stock
1 cup barbecue sauce
1 cup water
salt and pepper to taste
METHOD
1 Season meat slices with salt and pepper.
2 Preheat uncovered pressure cooker to 400°.
3 Add olive oil and brown pork slices on both sides.
4 Add chicken stock and water.
5 Secure the pressure cooker lid.
6 Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 12 minutes.
7 When time is up, turn temperature dial to off. Flip the pressure
release valve to release pressure. After pressure is released, remove
the lid.
Add barbeque sauce to the pot, taste for seasoning. If sauce is too
thin, continue to boil to evaporate liquid.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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