Leftovers of this freeze well and then it is handy as its own ice cube in an esky for camping. It goes well with pearled couscous.
- 800g lamb, diced
- 2 onions, diced
- 3-4 Roma/large tomatoes, diced
- 1 carrot, chopped
- half a celery, chopped
- 4 tbs pearled barley
- 500ml tomato passata
- optional: sweet potato, chopped
- 110g flaked almonds
- 150g raisins
- half tbs ground cardamom
- half tbs ground cumin
- half tbs ground coriander seeds
- half tbs turmeric
- 2 tsp cinnamon
- 2 tsp salt (add more to taste)
- optional: fresh coriander leaves as garnish
Method:
- Measure out all the spices.
- Fry the onion.
- Add the meat to brown, then add the spices.
- Add the carrot, tomatoes, celery, tomato passata, half the raisins (which will almost melt into the sauce) and just enough water to be 2 cm below the top of the ingredients.
- Add the pearled barley.
- Pressure cook on high for 40 minutes. (On the stovetop, it could take twice the time. The meat should be tender.)
- Meanwhile, toast the flaked almonds on the stovetop.
- After releasing the pressure cooker, stir the remaining raisins through.
- Before serving remove some of the excess liquid if necessary and then stir through the toasted almonds.
- Taste and add salt if necessary.
- Serve with optional coriander leaves.