INGREDIENTS:

2.5-3 lb lamb shoulder/leg, cut into 2″ cubes  (I have cooked up to 5 lbs)

1 t cinnamon powder              (double if more than 3 lbs)
1 t ginger powder                      (double if more than 3 lbs)
1 t cumin powder                      (double if more than 3 lbs)
1 t tumeric                                   (double if more than 3 lbs)
1 T chopped garlic                     (double if more than 3 lbs)
1 t course salt (1/2 t fine salt)  (double if more than 3 lbs)
2 t olive oil                                   (double if spices are doubled)

Olive oil

2 onions , roughly sliced

1 C vegetable,chicken or beef  stock/broth
1 bay leaf
1 piece 2″ cinnamon stick

3 T honey
10 oz prunes (optional, but probably necessary for full flavor of this dish)

3.5 oz almonds, skinless, toasted *(optional, but probably necessary for full flavor of this dish)
1 T sesame seeds, toasted** (optional, but probably necessary for full flavor of this dish)

* 225 deg, 10-20 min
**225 deg, 3-5 min

DIRECTIONS:

1. Cover prunes with boiling water, set aside.
2. Mix the cinnamon, ginger, cumin, tumeric, garlic, salt and olive oil to make a paste, and rub over the meat.
3. Press [Saute]. When [Hot] appears, add 1-2 T olive oil and saute onions till tender, about 3 min. Remove onions.
4. Add meat and brown on all sides, about 10 min. (May have to do it in 2 batches).
5. Add the stock/broth and deglaze. Add the onions, bay leaf and cinnamon stick.
6. Press [Meat] and then the [+] or [-] button to choose 30-35 min pressure cooking time.
7. When time is up, start releasing the pressure by pressing [Cancel]. After 10 min or so, can vent to release total pressure, then open the lid.
8. Add prunes and honey, and reduce the liquid by pressing [Saute] and simmering everything together.
9. Serve in a deep dish. Sprinkle with the almonds and sesame seeds.

Adapted from recipe by Laura Pazzaglia (www.hippressurecooking.com)