Deliciously tender melt-in-the-mouth lamb cooked in rich sauce with fantastic aromatic flavours from North Africa, cooked in the pressure cooker these take just a hour.
Serves 4-6
Ingredients
4 lamb shanks
2 tbsp. Harissa paste
Salt and pepper
1-2 tbsp. oil
1 onion chopped
1 cinnamon stick
2 tsp ground ginger
2 tsp. ground cumin
½ ground allspice
¼ ground mixed spice
1 x 400g can chopped tomatoes
200ml chicken stock
1 tbsp. honey, plus a little extra
Half a lemon
1 x 400g can chickpeas, drained
Serve with cous cous
Method
1. Rub the Harissa paste into the lamb shanks and season them with salt and pepper.
