Instructions

1. Thinly slice the onion and garlic. Cut the tomatoes into wedges, the bell pepper into long slices.
2. Push some garlic slices into the lamb shanks, then season with salt and rub them with the Ras el Hanout spice mixture.
3. Put the tomatoes, garlic and onion into the presser cooker.
4. Add the spices, tomato paste and dried fruits. Season with salt & pepper. Mix well.
5. Pour over the stock, then place the lamb shanks on top.
6. Put the lid on, secure and bring up to pressure over high heat. Turn down and cook for 45 minutes over low flame.
7. Allow to cool down naturally.
8. Take off the lid and transfer the lamb to a plate and cover to keep warm. Add the drained chickpeas to the stew, remove the cinnamon and star anise pieces, then cook over medium heat for 5-8 minutes until the stew has thickened.
9. Serve the lamb with the stew, garnished with fresh herbs of your choice (e.g. parsley, mint or coriander).