This recipe is easy and fast. By using a pressure cooker you can get the whole meal done and the lamb falling apart and melting in your mouth within an hour!
Pressure cookers scare people, but they shouldn’t. My mother uses one and I have used one to cook since I was a teenager. All accident free! Want to find out more about pressure cookers? Check this post out.
Note: this meal serves 6 to 8 people
- 1.2 kg of bone-less lamb shanks – diced into large chunks. (Or lamb chops or chuck beef).
- 2 sticks of chorizo. I recommend this amazing Australian product by Salumi Australia. It adds a lovely smokey flavour.
- 1 brown onion – chopped.
- 4 cloves of garlic – crushed.
- 6 cups of kale – washed and shredded.
- 1 can (400g) chickpeas – drained and rinsed.
- 1 can (400g) cannellini beans – drained and rinsed.
- 2 cans (400g each) of crushed tomatoes.
- 4 tsp good quality beef stock powder.
- Oil (olive, grape seed, rice bran).
Spice mix (feel free to make more to have on hand for later use!)
- 1 tbsp smoked paprika.
- 2 tbsp ground cumin.
- 2 tbsp ground coriander.
- 1.5 tbsp ground turmeric.
- 20 saffron strands.
- 1 cup natural yoghurt.
- 1/3 cup fresh coriander – chopped.
- 1/3 cup fresh mint – chopped.
Pressure cooker – in a pinch you can use a slow cooker or Dutch oven, but it will take a bit of extra effort and time. Once you invest in a pressure cooker you’ll never look back!
To make spice mix
- Mix all dry spices together.
- Set aside.
To make herb yoghurt
- Add chopped herbs to yoghurt and mix well.
- Set aside.
To cook the “tagine”
- In pressure cooker pot heat oil (enough to cove base), add garlic, onions and chorizo and cook on low to medium heat until cooked and remove from pan leaving oil behind. Do not brown onion and garlic. Browning these means your cooking temperature is too high and will make your cooked onion and garlic bitter.
- To pot add dry spice mix and toast until fragrant. This brings out the flavour of the spices and removes any “soapy” flavours that sometime occurs if you skip this toasting step.
- Add meat and brown. If need be, do this in batches so that the meat doesn’t start to “stew”. Browning the meat allows for something called the Maillard Reaction to occur. This releases new and amazing flavours. More info about that crazy, great, yummy reaction here.
- Place all browned meat, onion/garlic/chorizo, canned tomatoes, chickpeas, cannellini beans, stock powder and half the kale to the pressure cooker pot. Mix well. ENSURE YOU DO NOT OVER FILL YOUR PRESSURE COOKER.
- Close pressure cooker / tighten lid. Follow manufacturer’s instructions for your exact product.
- Allow to reach to pressure and then lower heat.
- Cook at pressure for 25 minutes.
- Remove pressure cooker from heat, lower pressure and release lid once pressure lowered (you must follow your manufacturer’s instructions. There is now danger to remove the lid as long as pressure is neutralised before you do this!).
- Add remaining kale and salt and pepper to taste. If the sauce needs thickening allow to simmer on low to reduce.
- Serve with cous cous or rice and herb yoghurt.