There’s nothing like sitting down on a cold evening to a plate of something warming, delicious and slow-cooked. Slow cooking transforms tough cuts into tender, melty forkfuls of deliciousness, and creates unctuous braising stocks that are rich with the flavour of the meat that’s been simmering away in it.
But, by it’s very definition, slow cooking takes time, and that’s not something we often have an excess of.
For that reason, one of our favourite pieces of cooking equipment in the cooler months is our trusty pressure cooker. By creating a tight, pressured seal between the pot and the lid, a pressure cooker raises the boiling temperate of water (and stock), and gets those tougher cuts cooked in literally half the time. Even better, the pressure forces the other flavours in the pot deep into the meat – as with the tart sweetness of the pomegranate molasses in this gorgeous, simple recipe – so you get a more delicious result than you would using traditional slow cooking techniques.
Made in Spain, Inoxibar pressure cookers are crafted from the highest quality 18/10 stainless steel, and feature multiple safety systems to ensure not only ease of use, but peace of mind too. With two pressure settings (60 and 100 Kpa, for ‘fast’ and ‘super-fast’ cooking), clear pressure indicators and a triple-layer base that ensures even heat distribution on all stove types, Inoxibar pressure cookers combine science with flavour.
Season lamb ribs well with salt and pepper. Heat olive oil in pressure cooker over medium-high heat, and sear lamb ribs in batches until browned on all sides. Remove ribs from pot, and discard excess oil.
Add stock (or water) to pot and scrape off any residue left on the base of the pot from the ribs with a wooden spoon. Add the 1/4 cup pomegranate molasses, paprika, cumin, coriander and sumac and stir to combine. Return the ribs to the pot, along with the onion and garlic, and bring to the boil.
Cover the pressure cooker with its lid, lock the lid, then set to the lower setting (60 Kpa or thereabouts, depending on the make and model of your pressure cooker).
When cooker reaches desired pressure, reduce heat and start timer for 30 minutes.
Remove from heat and allow to gradually cool for at least ten minutes before releasing pressure valve, then remove the lid.
Preheat oven to 180C.
Pull ribs from the pot onto a plate, then pour the cooking liquid into a clear jug or jar, straining out the garlic and onion. Allow the liquid to settle for five minutes, then spoon off (and discard) the thick layer of oil and fat from the top.
Pour the additional 1/2 cup of pomegranate molasses into the pressure cooker, as well as 1/4 cup of the reserved cooking liquid. Bring to a low simmer, and keep simmering until the mix thickens a little, then drag the lamb ribs through the glaze one at a time until all are well covered, laying them on a paper-lined baking tray (without letting them overlap) once glazed. Roast for 10 minutes, or until glaze begins to bubble slightly.
Serve immediately, topped with a sprinkling of dukkah, a scattering of pistachio and pomegranate, and a few coriander leaves.