North African Lamb Knuckle Stew

Ingredients

• 1.4 kg lamb knuckles, at room temperature
• 2 cloves garlic, minced
• 15 ml (1 tablespoon) freshly grated ginger
• 10 ml (2 teaspoons) cumin seeds
• 5 ml (1 teaspoon) ground coriander
• 10 ml (2 teaspoons) garam masala
• 15 ml (1 tablespoon) corn flour mixed with 30ml cold water
• 1 lemon, sliced into rounds, seeds removed
• salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 red onions, sliced into half moons
• ½ teaspoon dried red chilli flakes
• 2 tablespoons tomato paste
• 2 x 400g tins chopped tomatoes
• 10 ml (2 teaspoons) honey
• 250 ml (1 cup) chicken stock
• 400g tin kidney beans, rinsed and drained

Method

1. Season the lamb on both sides with salt and freshly ground black pepper.
2. Set the Instant Pot to Sauté function. Heat 1 tablespoon oil until hot, then brown the meat on both sides. I do this in batches to ensure the meat develops good caramelisation. Remove from the pot and set aside.
3. Keeping the Instant Pot on Sauté function, add another tablespoon olive oil along with the onions and sauté until softened, about 5 minutes. Stir in the garlic and ginger and cook for another minute. Add all the dry spices, including the chilli flakes and cook for about 2 minutes.
4. Add the tomato paste, chopped tomatoes, honey and stock. Return the meat to the pot and submerge in the sauce. Cover with the lid on and lock into place. Select the pressure cook function and set the timer to 45 minutes. Use the natural slow pressure release method for 10 minutes. Turn the pressure vent towards you to release the remaining steam.
5. With a slotted spoon, remove the meat and place in a bowl. Set the Instant Pot to Sauté function and reduce the sauce for 15 minutes. Add the corn-flour slurry and simmer until the sauce is thickened, about 3 minutes.
6. Add the beans and meat to the sauce and heat through. Place the lemon slices in the sauce.
7. Serve with rice.