Cook: Close the pressure cooker and cook for 45–60 minutes on medium heat. The meat is done when it is “butter-soft” and easy to cut with a fork.
Reduce: Open the lid and add the olives and preserved lemon. Let the sauce simmer uncovered until it becomes thick and “oil-based” (Ghamira).
Pro-Tips
Texture: If you don’t have a pressure cooker, a regular pot will take about 2 to 3 hours to get the meat tender.
Serving: This is best served hot with crusty bread (Khobz) to scoop up the rich sauce.
