An Algerian Under Pressure
by Betty Bee
Serves 4 or more
2 tblsp olive oil
1 onion peeled and finely chopped
2 cloves of garlic, peeled and crushed
1 small chilli pepper, deseeded and finely chopped
400 g lamb boned and cubed
2 tsp Arabian Baharat
100 g yellow split peas, no need to soak
2 carrots, peeled and diced.
1000 ml vegetable stock
2 sprigs rosemary
1 teasp tomato puree
1 tsp harissa paste
1 tsp vinegar
fresh corriander finely chopped
Heat the oil in the pressure cooker, uncovered. Add the onion, garlic, chilli, lamb and baharat and cook over a gentle heat for 5 to 10 minutes.
Add the lentils, carrots and tomato puree then pour over the stock.
Put the lid on the cooker and bring to 15 lb pressure. Cook for 20 minutes. Reduce pressure slowly.
Remove the lid. Find and remove the rosemary sprig. Stir in the harissa and vinegar. Sprinkle over the corriander and serve.
This spice mix or versions of it are commonly used across parts of North Africa and Arabia.
1 tbsp ground black pepper
1 tbsp paprika
1 tbsp ground cumin
2 tsp ground coriander
2 tsp ground cloves
1 tsp nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
Combine the ingredients in a bowl and use as required. Store in an airtight jar.