Heat up a bit of oil in a pan. Add lamb and brown all sides. Leave aside for later use.
Heat up a bit of oil in a pressure cooker pot/ regular pot. Add onions, saute until softened.
Add browned lamb, garlic, ginger, harissa, the spices and saffron. Stir to mix. Fry until fragrant. Pour in pomegranate juice, preserved lemons and dates.
Cover and leave to cook under pressure for 30 minutes. Remove cover, leave to simmer until sauce is reduced (about 30 minutes).
Season with salt and pepper. Toss in mint and parsley.
Serve with some herb and pine nut couscous.
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