Name: Fig and paprika lamb with herb couscous
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 1
Ingredients: 36.40 gm olive oil; 4 (about 350g each) lamb shanks, French trimmed; 1 red onion, coarsely chopped; 1 large red capsicum, seeded, coarsely chopped; 10.00 gm sweet paprika; 150g dried figs, stalks removed, halved; 400g can diced tomatoes; 125ml (1/2 cup) beef stock; 2 large sprigs fresh rosemary; 290g (1 1/2 cups) couscous; 375ml (1 1/2 cups) boiling water; 40.00 ml chopped fresh mint; 40.00 ml chopped fresh coriander; 40.00 ml chopped fresh continental parsley; 31.50 gm fresh lemon juice

Fig and paprika lamb with herb couscous

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Prep Time:
10 minutes

Cook Time:
70 minutes

Total Time:
80 minutes

"Delicious lamb shanks made quickly in a pressure cooker, ready in just over an hour."

Ingredients:

36.40 gm olive oil
4 (about 350g each) lamb shanks, French trimmed
1 red onion, coarsely chopped
1 large red capsicum, seeded, coarsely chopped
10.00 gm sweet paprika
150g dried figs, stalks removed, halved
400g can diced tomatoes
125ml (1/2 cup) beef stock
2 large sprigs fresh rosemary
290g (1 1/2 cups) couscous
375ml (1 1/2 cups) boiling water
40.00 ml chopped fresh mint
40.00 ml chopped fresh coriander
40.00 ml chopped fresh continental parsley
31.50 gm fresh lemon juice

Instructions:

In a pressure cooker over medium-high heat, sear half of the lamb in half of the oil until browned for about 5 minutes. Transfer the browned lamb to a plate and repeat with the remaining lamb.
In a pot, heat the remaining oil. Add the onion, capsicum, and paprika. Cook while stirring for 2 minutes, or until just tender.
Layer the lamb on top of the flavorful onion mixture, then generously adorn it with fresh figs, ripe tomatoes, savory stock, and fragrant rosemary.
Seal the cooker and increase the heat to high. Cook until steam escapes consistently with a regular hissing sound, about 5-10 minutes. Reduce the heat to low and cook for 45 minutes. Follow the manufacturer's instructions to release steam, discard the rosemary, and season with pepper.
Place couscous in a heatproof bowl and cover with boiling water. Let sit for 5 minutes, then fluff with a fork. Mix in mint, coriander, parsley, and lemon juice. Season with salt and pepper to taste.
Ladle the mixture into individual serving bowls and garnish with the tender lamb shanks on top.

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