| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 6 |
| Cuisine | Middle Eastern |
| Special Occasion | Ramadan |
| Diet | Other |
| Preparation | Moderate |
| Calories | 651 |
| Fat | 10.9g |
| Saturates | 2.8g |
| Protein | 38.5g |
| Carbs | 104g |
| Sugars | 6.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely slice the onion.
Season the lamb with salt and pepper. Place a pressure cooker on a medium heat and add the oil. Place the lamb in the cooker and sear on all sides until golden. Remove the lamb from the cooker.
Add the onions to the cooker and sauté until soft and translucent, approx. 10 minutes.
Crush the garlic and add to the pot along with the cumin seeds, cloves, juniper berries and cinnamon. Add the tomato paste and cook for 2 minutes. Deglaze with the stock. Add the lamb back in along with the pearl barley.
Dice the tomatoes and add to the pot along with the salt.
Bring to a boil, then secure the lid of the cooker and pressure cook for 30 minutes. Slowly release the pressure before removing the lid.
Top with roughly chopped coriander. Serve hot with flatbreads on the side.
