Lamb Tagine in Pressure Cooker & Couscous Nature

INGREDIENTS
4 Lamb Shanks
1 Teaspoon Ras-El-Alhnout spice mixture
1/2 Teaspoon Cayenne Pepper
1 Cinnamon Stick
1 Pinch of Saffron
2 Teaspoon Paprika
1 Teaspoon Turmeric
1 Teaspoon Ground Cumin
1 Cinnamon Stick cut in two pieces.
1 Large Red Onion cut in large pieces
100 Gr. Dried Apricot cut in half
1 Small can of Chick Peas
1 Sweet potato cut in small cubes
2 Garlic cloves
1 Piece of Ginger crushed
1 Can of Crushed tomatoes (small 180 ml)
2 Tablespoon Tomato Puree
1 Cup of water
Vegetable oil

Couscous
2 Cup of Couscous
3 Scallions finely Chopped
Salt & Pepper to taste
1 Tablespoon Butter

METHOD
In a pressure cooker, saute the onions, garlic and ginger in vegetable oil, until translucent. Saute the Lamb Shank until brown on all sides.
Add all the spices and saute for a few minutes, until they exert their aroma.
Add the tomato and tomato puree and pour the water.
There should be about 2cm of liquid at the bottom of your pressure cooker.
Bring the pressure cooker to a high level and then reduce to a minimum. Cook for 10-15 minutes. After 15 minutes, add the Apricots and sweet potatoes and cook for a further 15 minutes.
Remove the shanks from the sauce and reduce the sauce by about half.
Serve with couscous – Sprinkle with Fresh Coriander.
Ten minutes before serving, prepare the couscous – Simply boil water and in a large bowl, put the couscous and the butter and pour over the couscous, wait until the water is absorbed.
Once absorbed, mix in the scallions, salt & pepper.

TIP DU JOUR :
Whenever I make couscous, I always double the recipe for the following. Leftover couscous makes for a fantastic lunch salad. Simply chop scallions, red onions, red and green peppers and a tomato in small cubes and add a can of Chickpeas. I also add Dried Cranberries or Raisins. Mix with a little of olive oil and a dash of Red Wine Vinegar and cover with fresh parsley and coriander.