Ingredients ½ kg lamb leg and shoulder pieces cut into regular-sized pieces (about the size of a plum)
3 medium potatoes
Green olives (about a cup)
Mixed crushed herbs
1/2 tsp salt
Spices (you can use Moroccan spices, but if you don’t have this, add Indian spices, such as cumin, paprika, chilli powder, curry powder- about ½ tsp each)
Half a lemon juiced
Garlic and ginger paste (about 1 tablespoon)
Cooking oil (you can use olive oil about 3 tablespoons)
Water (approximately 400 ml)
Prepare the meat and vegetables. Cut the vegetables into large chunks, in halves or quarters. Wash them well.
Cut the onions in huge chunks or slices, and add to the pressure cooker with cooking oil and garlic paste.
Cook till softened, then add the lamb meat. Cook this for about 20 minutes on medium-high heat.
Add the spices, lemon juice and mixed herbs and stir.
Add the vegetables and cover the contents in enough water to cook the meat and vegetables, bearing in mind the water will reduce when the pressure cooker releases steam.
Attach the lid of the pressure cooker, and cook on slow-medium heat for about 35 minutes.
Allow the steam to release once the cooking has finished.