Ingredients
8 Lamb feet, thoroughly cleaned
1 Large onion, finely chopped
250 g (8.8 oz) Chickpeas, soaked overnight
3 Garlic cloves, grated
2 tsp Salt
2 tsp Ground coriander
2 tsp Ground turmeric
2 tbsp Ground paprika
1 tsp Ground cumin
1 tsp Ground black pepper
2 tsp Ground ginger
80 ml (1/2 cup) Olive oil
3 Cinnamon sticks
3 tbsp Finely chopped parsley and cilantro
1 l (4 cups) Water
250 g (4.4 oz) Raisins
Combine Lamb Feet with Ingredients in the Pressure Cooker
1
- Place the lamb feet, onion, chickpeas, garlic, salt, ground coriander, turmeric, paprika, cumin, pepper, ginger, olive oil, cinnamon sticks, parsley, and cilantro into a pressure cooker. Mix everything thoroughly.
Sauté for Flavor
2
- Cook the mixture over medium heat for 10 minutes, stirring occasionally to blend the flavors.
Add Water and Pressure Cook
3
- Pour in the water, lock the pressure cooker lid, and cook on medium heat for 45 minutes until the lamb feet and chickpeas are tender.
Add Raisins for Sweetness
4
- Carefully release the pressure and open the cooker. Stir in the raisins, cover, and cook for an additional 10 minutes to allow the raisins to soften and infuse their sweetness.
Serve and Enjoy
5
- Serve the dish hot with crusty bread and a pot of Moroccan mint tea for a traditional experience.
Ingredients
Ingredients
8 Lamb feet, thoroughly cleaned
1 Large onion, finely chopped
250 g (8.8 oz) Chickpeas, soaked overnight
3 Garlic cloves, grated
2 tsp Salt
2 tsp Ground coriander
2 tsp Ground turmeric
2 tbsp Ground paprika
1 tsp Ground cumin
1 tsp Ground black pepper
2 tsp Ground ginger
80 ml (1/2 cup) Olive oil
3 Cinnamon sticks
3 tbsp Finely chopped parsley and cilantro
1 l (4 cups) Water
250 g (4.4 oz) Raisins
Directions
Combine Lamb Feet with Ingredients in the Pressure Cooker
1
- Place the lamb feet, onion, chickpeas, garlic, salt, ground coriander, turmeric, paprika, cumin, pepper, ginger, olive oil, cinnamon sticks, parsley, and cilantro into a pressure cooker. Mix everything thoroughly.
Sauté for Flavor
2
- Cook the mixture over medium heat for 10 minutes, stirring occasionally to blend the flavors.
Add Water and Pressure Cook
3
- Pour in the water, lock the pressure cooker lid, and cook on medium heat for 45 minutes until the lamb feet and chickpeas are tender.
Add Raisins for Sweetness
4
- Carefully release the pressure and open the cooker. Stir in the raisins, cover, and cook for an additional 10 minutes to allow the raisins to soften and infuse their sweetness.
Serve and Enjoy
5
- Serve the dish hot with crusty bread and a pot of Moroccan mint tea for a traditional experience.