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Cook: 1 hour


  • 700 g Impala shank cuts, bone intact (bones give loads of flavour)
  • 1 large onion, sliced
  • 1 tablespoon Moroccan spice mix (WW)
  • oil, for frying
  • 2 mutton stock cubes, dissolved in 350ml boiling water

Fry the onion for a few minutes in pressure cooker and add the meat pieces. Sprinkle with Moroccan spices and fry for 5 – 10 minutes.
Add the stock, put lid on and set to cook until the meat is soft and comes off the bones. I did it in 20 min sessions as preset for MEAT on my cooker and took about an hour in total to cook soft.

  • Couscous:
  • 1 cup of couscous, make according to packet instructions
  • 1 large red onion, sliced
  • ½ cup of frozen peas
  • ¼ cup salted peanuts
  • ¼ cup golden raisins

While the couscous is rehydrating prep the veggies for the couscous.
Fry the onions in a little oil until just translucent.
Add the peanuts, peas and sultanas and fry another 5 mins.
Take off the heat but leave it in the pan to stay warm.
When the couscous is ready, spoon the veggies over the couscous and serve with the Impala shanks.

Recipe and photo: Elsabe Templeton

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