September 01, 2017
Dinner, Main Dish, Lamb/Mutton,
Grains, Couscous, Fruit, Moroccan, Quick Meals, Entertaining, Fall/Autumn, Father's Day, Winter, Weeknight Meals, Pressure Cooker, Stove Top, No Eggs, Non-Dairy, Olives more
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"From our Sunday newspaper The Sunday Times."
Season lamb shanks with salt and pepper.
Set an electric pressure cooker to browning or place a stove top pressure cooker over high heat.
Heat oil in the pressure cooker and cook lamb shanks, in 2 batches, turning, for 5 to 7 minutes or until browned and transfer to a plate.
Change pressure cooker setting to saute or reduce heat to medium high and cook onion, stirring often, for 3 to 5 minutes or until softened and then add garlic, ground coriander, cumin, paprika, ginger, saffron and cinnamon and cook, stirring for 2 minutes or until aromatic and then add the lamb and stock.
Seal pressure cooker and cook on high for 24 minutes and turn off heat and slowly release the pressure according to the manufacturer's instructions.
Transfer the lamb shanks to a serving dish and cover to keep warm.
Add the couscous and olives to mixture in the pressure cooker and cover and set aside for 10 to 12 minutes or until couscous in tender and stir in the honey and season.
Spoon the sauce and couscous over the lamb shanks and sprinkle with coriander sprigs and serve with the green beans.
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