Lebanese Pressure-Cooked Lamb Skillet with Apricots and Almonds
A hearty Lebanese-inspired skillet supper featuring tender pressure-cooked lamb simmered with sweet dried apricots, toasted almonds, and aromatic spices, served over a bed of fluffy couscous. This comforting dish highlights seasonal produce and traditional Middle Eastern flavors using familiar cooking techniques to deliver a warming weeknight meal.
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Overview
This Lebanese-inspired dish blends the deep, savory flavors of lamb with the natural sweetness of dried apricots and the crunch of toasted almonds. Using a pressure cooker ensures the lamb becomes tender and succulent in less time, while the warming spices and a bed of fluffy couscous complete this comforting and exotic skillet supper.
Why you’ll love it
- Quick and tender lamb thanks to pressure cooking.
- Balanced savory-sweet flavor profile with dried fruit and nuts.
- One-pan skillet preparation minimizes cleanup.
- Nutritious and hearty meal perfect for weeknight dinners.
Ingredient notes
- Lamb shoulder: Best for slow-cooking and pressure cooking due to its marbled fat and tenderness.
- Dried apricots: Provide sweetness and moisture; soak if very dry for softer texture.
- Toasted almonds: Add pleasant crunch and nuttiness; whole or sliced.
- Spices: Ground cinnamon, allspice, and cumin deliver authentic Middle Eastern aroma.
- Couscous: Quick-cooking Moroccan-style couscous complements the dish perfectly.
Serving & storage
- Serve the lamb skillet spooned over warm couscous, garnished with fresh parsley if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a pan or microwave to preserve tenderness and moisture.
- Freeze cooked lamb mixture separately for up to 2 months; thaw overnight in refrigerator before reheating.
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Chef tips
- For best flavor, brown the lamb well before pressure cooking to develop a rich base.
- Toast almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant before adding to the dish.
- Adjust salt and spices to taste after cooking to balance flavors.
- Use fresh lemon juice for a bright finish that enhances the sweet-savory profile.
- Store leftovers promptly to prevent food safety issues, cooling to room temperature before refrigeration.
Ingredients
- 700 g (1.5 lbs)lamb shoulder, cut into 3 cm cubes
- 2 tbspolive oil
- 1 largeonion, finely chopped
- 3 clovesgarlic, minced
- 2 tspground cumin
- 1 tspground cinnamon
- 1 tspground allspice
- 1/2 tspground black pepper
- 1 tspsalt, or to taste
- 200 ml (7 fl oz)vegetable or lamb broth
- 150 g (5 oz)dried apricots, halved
- 50 g (1.8 oz)toasted almonds, whole or sliced
- 1 tbspfresh lemon juice
- 250 g (9 oz)Moroccan couscous
- 300 ml (10 fl oz)boiling water
- 2 tbspfresh parsley, chopped (optional, for garnish)
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Equipment
- pressure cooker (electric or stovetop)
- large skillet or sauté pan
- small saucepan or heatproof bowl for couscous
- knife and chopping board
- measuring spoons and cups
- wooden spoon or spatula
Nutrition per serving
- Calories560
- Protein40 g
- Carbs45 g
- Fat20 g
Step-by-step
Step 1
Heat olive oil in the pressure cooker over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes.Step 2
Add the minced garlic, ground cumin, cinnamon, allspice, black pepper, and salt. Stir and cook for 1 minute until fragrant.Step 3
Add the lamb cubes to the pressure cooker and brown them on all sides, stirring frequently for 5-7 minutes.Step 4
Pour in the broth and stir to combine. Add the dried apricots. Secure the pressure cooker lid and bring to full pressure.Step 5
Cook at high pressure for 25 minutes to tenderize the lamb. Then release the pressure naturally for 10 minutes before carefully releasing any remaining pressure.Step 6
While the lamb cooks, prepare the couscous: place couscous in a heatproof bowl. Pour over boiling water, cover tightly, and let it steam for 5 minutes. Then fluff with a fork and set aside.Step 7
After pressure cooking, remove the lid and stir the lamb mixture. Stir in fresh lemon juice and toasted almonds to combine gently.Step 8
Serve the lamb mixture over the couscous, garnished with chopped parsley if desired. Enjoy warm.
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