Irresistible lamb ribs with couscous and zucchini

Lamb ribs may be a difficult cut of meat to find, but any butcher who sells lamb will be able to provide you with lamb ribs. We prefer single ribs because they cook faster, but a whole rack will do just as well. Spiced with cardamom pods, chilli powder, garlic, honey, tamarind paste, nutmeg and masala, this recipe by Instant Pot is sure to be a family favourite.

Ingredients

• 500g lamb ribs
• 2 cardamom pods, ground
• 3 tbsp desiccated coconut
• 2 tsp chilli powder
• 2 tsp masala
• 2 tbsp tamarind paste
• A pinch of ground nutmeg
• 1 clove garlic
• 2 tbsp honey
• Salt to taste
• ¼ cup wholewheat couscous
• 4 baby zucchini, spiralised
• Slivered almonds, toasted
• Handful coriander leaf, chopped

Method

1. Mix the spices to form a paste. You may need to add some water to thin it out a little.
2. Add in salt to taste.
3. Bathe the ribs in the spices and, using the Instant Pot Duo Crisp pressure cooker lid, cook on high for 35 minutes.
4. Once cooked, use two forks to shred the lamb from the bone.
5. Swop the lids. Now with the Instant Pot Duo Crisp air fryer lid, crisp the lamb for 10 minutes on 180C.
6. Pour couscous into the Instant Pot Duo Crisp. Add ¼ cup of water with salt to taste and pressure cook on high for 1 minute.
7. Mix the lamb with the couscous and zucchini spirals. Divide between bowls before sprinkling with toasted, slivered almonds and coriander leaf.