Make tender harissa lamb shanks with dates, chickpeas and olives in the pressure cooker. A rich Moroccan-style meal, slow-cooked flavour made fast.
You will need:
- 1 Tbs oil
- 8 lamb shanks
- 2 brown onions, diced
- 6 garlic cloves, grated
- 800g tin tomatoes
- ½ cup red wine
- 70g harissa paste
- 1 pinch saffron
- Juice and zest of 1 orange
- 150g fresh dates, pitted and chopped
- 400g tin chickpeas, rinsed and drained
- 100g green olives, sliced
- 50g slivered almonds
- Season with sea salt and freshly cracked pepper
- Garnish with coriander
- Serve with cous cous
Let's make it:
Step 1:
Press BROWN, press START/STOP. Pre- heat.
Step 2:
Add oil, brown shanks in batches, remove and set aside. Press START/STOP.
Step 3:
Press BROWN, add onions, and sauté for 3 minutes and garlic, for 1 minute.
Step 4:
Add tomatoes, wine, harissa, saffron, orange juice and zest, dates and return lamb shanks.
Step 5:
Secure the lid, ensure the steam release valve is in the seal (closed) position, press MEAT adjust time to 1 hour and press START/STOP.
Step 6:
Once cooking has finished, release pressure and remove shanks onto a plate.
Step 7:
Add chickpeas and mix.
Step 8:
Serve on cous cous, garnish with olives, almonds and coriander.
