Select SAUTE/SEAR function and set the timer for 5 minutes. Press START
Add 3 tablespoons of the cumin seeds, cardamom seeds, sesame seeds and pistachios. Stir frequently until the mixture just starts to smoke and the cumin seeds start to crackle. Remove from the cooker and allow to cool before crushing in a mortar and pestle
Select SAUTE/SEAR function and set the timer for 18 minutes. Press START
Add 1/3 cup of olive oil, the remaining cumin seeds and the black pepper. Cook, stirring until the onions are caramelised then remove and allow to cool
Wipe out the base of the removable cooking bowl with paper towel. Place the lamb shanks in a large plastic bag with the flour and salt and pepper. Shake the bag to coat the lamb with flour
Select SAUTE/SEAR function and set the timer for 15 minutes. Press START
Add a little olive oil and half the lamb shanks, brown on all sides then repeat with remaining shanks adding more olive oil if necessary, remove and set aside
Add the stock, 3 teaspoons of the garlic, ginger, pomegranate molasses, 7 spice mix, tomato paste, chopped dates and half of the onion. Stir to combine and return the lamb
Select SLOW COOK. Set the timer for 6 hours. Place lid on cooker and press START
To prepare the couscous combine with the remaining onions and the chickpeas, season and keep warm
To finish the dukkah finely chop the herbs and red chilli and combine with the reserved nut mixture and remaining garlic in a bowl, stir well and season
Serve the lamb shanks and sauce with the couscous and sprinkled with the fresh herb dukkah
Tips & Hints:
The sauce may be pureed with a stick blender if desired.
Recipe by Teena Ebejer - Taste Tours
Taste Tours are part of the Benevolent Society and are not your typical food tour. They are used to break down sterotypes and build community pride. Every ticket sold supports a local community.
Teena's family have a long history in the food industry. Her great grandfather made candy in Hungary and her grandfather was a chocolatier. Teena has been been a Taste Tour Guide since 2011 and is passionate about food.