Ingredients
Method
1.Heat half the oil in 6-litre (24-cup) pressure cooker; cook lamb, in batches, until browned. Remove from cooker.
2.Heat remaining oil in cooker; cook onion and garlic, stirring, until onion softens. Add preserved lemon, ginger and cinnamon; cook, stirring, until fragrant. Return lamb to cooker with juice and the water; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 25 minutes.
3.Meanwhile, cook beans in large saucepan of boiling water about 2 minutes or until tender; drain. Rinse under cold water; drain. Peel away grey skins.
4.Release pressure using the quick release method; remove lid. Add potato; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 10 minutes.
5.Meanwhile, melt butter in medium frying pan; cook herbs, stirring, until bright green.
6.Release cooker pressure using the quick release method; remove lid. Stir in beans and herbs; simmer, uncovered until hot. Season to taste.
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. To use preserved lemon, discard flesh, rinse well, using the rind only. This recipe is not suitable to freeze.
Note
