Preparation time is 10minutes
Cook time is 1hours 10minutes
Total time is 1hours 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2 medium tomatoes
- 1 large brown onion
- 1/2teaspoons ground allspice
- 2teaspoons ground cumin
- 2teaspoons smoked paprika
- 1 1/2 cup couscous
- 400grams no added salt chickpeas, rinsed
- 1/2 lemon
- 2 cup salt-reduced chicken stock
- Greek-style yoghurt, mint and dried cranberries
- 4 lamb shanks
- 1tablespoons olive oil
- 2 large garlic cloves
Method
Step 1 of 3
Season lamb shanks. Heat oil in pressure cooker set to browning. Sear lamb shanks, 2 at a time, for 8 minutes or until well browned on all sides. Set aside on a plate.
Step 2 of 3
Add onion and garlic and cook for 3 minutes or until softened. Add spices and stir for 1 minute or until fragrant. Add 1/2 cup stock, stirring well to dissolve any browned juices. Add chickpeas, tomato, lemon juice and remaining stock and stir well. Return shanks to cooker, ensuring the meaty parts of shanks are covered with liquid. Lock on lid, change setting to high pressure and cook for 45 minutes. Cool cooker for 10 minutes then carefully release steam valve and remove lid.
Step 3 of 3
Meanwhile, place couscous in a large heatproof bowl. Add 1 1/2 cups boiling water and stir with a fork. Cover and stand for 5 minutes. Fluff up with a fork to separate the grains. Serve lamb shanks and sauce over couscous, and topped with a little yoghurt, mint and cranberries.
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