PRESSURE CANNING Recipe for Moroccan Lamb Stew (COOKING AT HOME)

Today, we are pressure canning recipe for Moroccan lamb stew, a homestead favorite like most homemade meals we share here on our channel. This is also a great pressure canning recipe, so you have ready-made meals for later when you may have less time. Lamb is a favorite here, and this is a great stew recipe to help fill the pantry! Recipe:

Single meal (I canned 4 times this recipe)
2 lbs lamb cubed
1/4 cup olive oil
1 cup chopped onion
1/4 cup dry sherry

1 tsp salt
1/2 tsp turmeric
1 tsp dried oregano
1/4 tsp crushed red pepper or hot pepper sauce
1 pound tomatoes peeled and diced
2 Tbsp toasted almond pieces
and rice to serve

Brown meat, add remaining ingredients and bring to a boil. Simmer for about 20 minutes then ladle into clean jars. Leave one inch headspace, wipe rims and pressure can at 10 pounds pressure for 75 minutes for pints and 90 minutes for quarts. If you are not canning and just want a meal, the method is the same only you will simmer for 2 1/2 to 3 hours.

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Steph and Chris

#pressurecanning
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Today we are canning one of our favorite lamb stew recipes we are going to be making Moroccan stew so Moroccan stew is quite simple and very easy to can there’s very few ingredients and then you kind of tend to build it up when you actually make the meal uh what I do is

Basically it’s lamb onions tomato sauce and a whole bunch of spices in a jar and then uh when I open it to cook my meal that day I will add maybe some peppers or uh snap peas or something like that and then it’s just served on a bed of

Rice and so we’re going to today talk about making the stew and I am doing a big batch because that’s how I always operate and canning these in Pint jars because I find a pint jar is plenty by the time I add other ingredients when

I get it out of the pantry so we’re going to start out with eight p pounds of lamb stewing meat cut up I like to cut mine to nice little bite-sized pieces they tend to come from the butcher in bigger chunks and then I end

Up cutting it up and yes there’s a cat there’s always a cat whenever meat is involved in the kitchen um but basically I I like to chop it all down cut off any excess fat that sort of stuff we’re kind of particular about our meat um and uh

Basically that’s it so I’ve drizzled a little bit of olive oil in this not too much maybe about a tablespoon and a half and I’m just going to let this all cook on a medium heat as I brown the meat I want to get it all browned before I then

Add in my onions so I’m not going to bore you with this process we will get it browned up and then I’ll bring you back all right so our meat is basically browned off we’re next going to add our onions four cups of onions chopped up you can chop those to whatever really

Works for you for size I like mine a little bit chunkier but mix that in and then we’re also at this time going to add our garlic Now the recipe is for four cloves of garlic we like garlic around here so I’m I went with six but you do

You that’s homegrown garlic so it’s wonderful and strong so basically we’re just going to mix this in we’re going to let it simmer for a little bit and then we’re going to add in spices and all the other good stuff all right so our onions and garlic

Are nicely simmered in there for a little bit we were about five minutes now I’m going to add one cup of dry white wine it’s been sitting in the fridge a long time it’s not very white anymore but it’ll still work got to use up what we got um recipe is actually for

Sherry but I don’t have cooking cherry so dry white wine it is there we are that’s mixed in and now we’re going to add our wonderful spices we need two teaspoons of turmeric one heaping tablespoon of salt now remember this is going to make 10 jars so it is spread amongst quite a

Good distance one heaping tablespoon of oregano and again I’d go a little extra on the spices because it just puts more flavor same way I did with the garlic a little extra now the next part you can kind of pick your poison I guess you could say

Um it calls for crushed red peppers or crushed hot peppers uh I don’t have either um basically they want a/4 cup per batch and I’m doing four times in order to make this a canning recipe so I would need a whole cup of crushed peppers or hot pepper type stuff I don’t

Have that so what I’m using is paprika our home done mixed with a little bit of our hot paprika so I’m kind of winging it on how much so I’m going to go with a teaspoon heaping of the regular paprika so there you can see we’ve got our Paprika in there and then

I’m going to go with a half teaspoon of the hot just for flavor but like I said if you happen to have the peppers then go for it for sure and then next we’re going to add my favorite part the raisins now you would need a

Whole cup of raisins I love the raisins I think they just make this recipe so as you can see I’ve keeped that up we’re probably actually about a cup and a/ quter maybe and the only thing left to add to this is one liter or one quart

Jar of of tomatoes whether it’s stewed tomatoes tomato juice some type of tomato product so I’m going to use my tomato juice now the one thing I would say is don’t bung it all in at once cuz you don’t want it too liquidy let’s see

Here I’m going to go a little bit more like I said I always add extra to this recipe when I take it out of the pantry whether it’s veggies or that sort of thing and it goes on a bed of rice so it’s nice to have a little bit of that

Extra sauce so that you don’t need soy sauce or something like that so to be honest I think I am going to put the whole thing in and then basically we’re going to get this to a boil and let it simmer for 20 minutes which will thicken it up again

But just get all those flavors into the meat and then we’ll be back to can it up okay so this has simmered for about 15 minutes I actually did a taste test and I added another little bit of uh the hot chili powder so I guess I probably put

In about a half teaspoon of that in the end but that left a result I was happy with so the next step now is to get this into our jars basically pretty simple process try and get enough liquid as well as the meat woo as I get covered in it so you

Can see there you want to leave the 1in head face woo that’s hot very hot I have a damp paper towel here we’re just going to wipe our Rim put our lid on yes I’m reusing Lids but basically that’s the process you want it I didn’t really demonstrate that very

Well you want it basically fingertight I don’t Crank that anymore and then we’re going to put it into our pressure caner this is a pressure canning recipe so please keep that in mind anytime you’re canning meat or some vegetables beans that sort of thing it is pressure

Canning I’m hoping to get at least the nine jars maybe 10 but that is the basic process I will bring you back when I’ve got these all in the caner and we’ll have a quick chat about that all right so we only ended up with eight jars a little disappointed

With that I really thought it was going to at least make nine but that’s okay eight jars is still eight jars we’ve got them in the pressure caner the pressure caner is already uh on the element on high I’ve got hot water in that’s actually heating up even

More next step is our lid which we need to put our ring on and I always use a little bit of vegetable oil olive oil something like that just a little bit on your fingers and run it around the ring before you put it in just increases that length of life that

This gasket is going to be good for so we’ve got that oiled we’ve got it in next step lid goes on and now we’re going to wait for this to come up in pressure inside you’re going to see just move this here this little uh funnel here you’re going to see Steam

Shooting out that for quite a few minutes another great indicator that your caner is ready is this little thing here will pop up even if you don’t push that pressure gauge on this will pop up and that’s sort of what I use as my gauge that the caner is ready to go so

Basically now it is time for the waiting game and uh we want this to cook at 10 lbs pressure for we’re actually only an hour and 15 minutes because I only did pint jars if you were doing quarts it’s an hour and a half so we’re doing 75

Minutes as opposed to 90 uh so we will bring you back after uh this process is over and we’ll see if we’ve had any SC liing or anything like that I’ve not had a problem with this recipe before but uh you never know things can change so

We’ll bring you back at the end and we’ll take a look at these jars all right so we had our hour and 15 minutes and we’ve allowed it to decompress I don’t know if that’s the right word but you know what I mean pressure is no longer in it our little

Button has gone down all on its own we’ve not tried to make that happen any quicker cuz that can cause siphoning so we don’t want that we’re going to take this off I always tip away from myself oh we definitely have a little siphoning bring you in a little closer so you can

See here we definitely had a little bit of leakage but that’s okay oh our water’s not coming out clean on this one but that can also be caused by it being oops that can also be caused by it being a little bit on the greasier

Side there was a little bit of extra oil because lamb is an oilier meat and I also will admit I did not pay super great attention and did let it get a little bit higher than I should have not to uh detrimental levels but it

Did get a little bit high so that could also be a cause for this siphoning I’m not too concerned about the little bit of siphoning that did happen but we’ll come back once these have stopped bubbling and just look to see how bad it actually was well there we are they’re

All cooled down and no longer bubbling and you can see definitely a little bit of siphoning the jars were very greasy as well so I probably should have drained more out of the meat than I did but that’s all right they all sealed all eight and they’re still going to taste

Delicious the one thing you want to make sure is that you’ve got at least 3/4 of the jar kind of filled when you go to put this away um and we’ve got that definitely so I’m not worried about this and it’s going to taste delicious in the

Future so if you enjoyed this recipe definitely let me know in the comments and I hope you give it a try and let us know how it turns out