Ingredients
Other
Method
In pressure cooker, add the olive oil and garlic while cooking on medium heat for about 3 minutes.
Wash and trim lamb of all excess fat and add to the pressure cooker.
Add all of the spices and preserved lemon, then mix around all of the ingredients so that the meat is covered with all of the spices.
Next add the preserved lemon, smen and water. Just enough water should be added to barely cover the meat.
If cooking on the stove top (not in a pressure cooker) add half the water and watch closely as you may need to add more.
Cover the pressure cooker or skillet and cook on medium high heat for 45 minutes to 1 hour. (closer to 2 hours for the stovetop)
Vent the steam and check to see if the meat is tender. It should be falling apart with a thick sauce reserved.
If the meat is falling apart but there is a lot of liquid left continue boiling down the liquid.
When finished turn out onto a plate and eat with crusty round bread or French baguettes.