- 60g butter
- 700g boned lamb shoulder, trimmed and coarsely chopped
- 1 large brown onion, finely chopped
- 3 tsp ground coriander
- 125ml water
- 5 large stems rhubarb, trimmed and coarsely chopped
- 75g caster sugar
- 25g unsalted butter, cubed
- 6 tbsp mint, chopped
- 3 tbsp flat-leaf parsley, chopped
- Salt and pepper, to season
- Melt 20g of the butter in the pressure cooker pan and cook the lamb in batches until browned, then remove from the pan and set aside.
- Melt another 20g butter in the pan and cook the onion, stirring, until soft. Stir in the coriander and cook for 2-3 minutes until fragrant, then return the lamb to the pan with the water. Put the lid on, bring to high pressure and cook for 25 minutes.
- Meanwhile, preheat the oven to 200°C /400°F. Place the rhubarb in a single layer in a large baking dish, sprinkle with the sugar, dot the butter cubes over the top and bake for about 15 minutes until the rhubarb is tender but still holds its shape.
- Melt the remaining 20g butter in a frying pan and cook the herbs, stirring, until bright green.
- Stir the cooked herbs into the lamb and season to taste. Top with the roasted rhubarb and serve with flatbreads and couscous.
Tip – We decorated our couscous with pomegranate seeds to add colour and texture
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