Lamb harira - pressure cooker version

A good one pot dish for the minerals manganese, iron, phosphorus, zinc along with the phytochemicals quercetin and lycopene

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Lamb harira - pressure cooker version recipe

Serves:

4

Preparation:

15 Mins

Cooking:

50 Mins

High FODMAP:

Yes

Allergens:

Sulphur dioxide, Milk, Lactose

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What are the health benefits of Lamb harira - pressure cooker version ?

A good one pot dish for the minerals manganese, iron, phosphorus, zinc along with the phytochemicals quercetin and lycopene

Ingredients

Method

Ingredients

50g butter

400g/1 tin chickpeas

3g/half tsp ground cinnamon

10g/2 tbsp chopped fresh coriander

3g/half tsp ground ginger

400g lamb shoulder cut in 1cm cubes

1 lemon quartered

3g/half tsp paprika

10g/2 tbsp chopped fresh parsley

100g red lentils

100g/1 red onion

480g/4 large tomatoes

6g/1 tsp turmeric

100g long grain rice

More about these ingredients

Method

1. Over a medium heat, in the pressure cooker add the lamb and stir to seal the meat.

2. Add the chickpeas, cinnamon, ground ginger, paprika, turmeric, onions, red lentils along with half the butter. Add boiling water to cover. Pressurize and cook for 30 minutes.

3. Depressurize and add the tomatoes, rice and the remaining butter. Cook for 20 minutes stirring occasionally to stop the rice sticking.

4. Take off heat and stir in the fresh coriander/cilantro and parsley.

5. Serve with lemon quarter to be squeezed over