Quince lamb shoulder with winter couscous salad

Ingredients

3 tbsp olive oil

3 red onions, peeled, sliced

2 cloves garlic, crushed

Large pinch saffron threads

3 quince, peeled, cored and roughly chopped

1.5kg lamb shoulder, large dice (ask your butcher to remove the bone)

Juice and zest of 1 lemon

4 cups chicken stock

1 cup red wine

 Couscous salad

300g (1 ½ cups) cous cous

1 lemon, finely grated rind

20g butter, coarsely chopped

3 tbsp barberries

3 tbsp cranberries

¼ cup dates, chopped

3-4 dried figs, chopped

1 cup loosely packed mixed herbs: mint, coriander, parsley

3 tbsp edible dried rose petals

1 red onion, peeled, finely diced

Toasted pine nuts to serve (optional)

Directions

1. Select SAUTE, MEDIUM and sweat the onions and garlic in the olive oil until translucent. Add the lamb and brown before adding the remaining ingredients. Select PRESSURE COOKER,  CUSTOM and set to 80kPa. Cook for 60 minutes. 
2. For the couscous salad combine the couscous, and lemon rind in a bowl. Pour over 1½ cups boiling water, cover with plastic wrap and stand until water is absorbed and couscous is tender (about 5 minutes). Add butter, then fluff grains using a fork. Add remaining ingredients, toss to combine and season to taste with sea salt and freshly ground black pepper. Serve couscous with lamb on the side and sprinkle over the toasted pine nuts.