Harissa Oxtail

1. Place the 1 tsp fenugreek seeds, 1 tsp fennel seeds, 1 tsp cumin seeds, and 1 tsp coriander seeds in a dry pan over medium heat.
2. Toast for 1 to 2 minutes, stirring often, until fragrant. Don’t let them burn. Grind the toasted seeds to a coarse powder. You want some texture left, not a completely fine powder.
3. Set your pressure cooker to sauté and add 1 tbsp coconut oil. Add the 2 large sliced onions, toasted ground spices, 1 large crushed black cardamom pod, 1 bay leaf, and 2 tbsp harissa paste. Cook for about 5 minutes, stirring now and then, until the onions start to soften.
4. Add the 1 kg trimmed oxtail and switch the pressure cooker to its browning or sauté setting. Brown the pieces well on as many sides as you can. You may need to do this in batches so the oxtail actually browns instead of steaming.
5. Stir in 1 tbsp garlic ginger paste, 1 tbsp Moroccan spice blend, 1 tsp ground cumin, 1 tsp ground coriander and 1 tsp dried thyme. Cook for about 30 seconds, just until fragrant.
6. Stir in the 2 grated tomatoes. Scrape the bottom of the pressure cooker well to loosen any browned bits. If your pressure cooker requires additional liquid to come to pressure, add about 1/2 cup water or beef stock.
7. Secure the lid and cook on high pressure for 55 to 60 minutes.
8. Once the cooking time is finished, allow the pressure to release naturally for about 15 minutes before carefully releasing any remaining pressure.
9. Open the cooker and check that the oxtail is tender and starting to pull away from the bone. If it’s still firm, pressure cook for another 10 minutes. Oxtail can vary quite a bit in size, so this little check is worth doing.
10. Add the 4 quartered potatoes, 3 diagonally cut carrots and 5 chunks of baby marrow.
11. Season with salt and freshly ground black pepper. Seal the pressure cooker again and cook on high pressure for 5 minutes, then release the pressure quickly. This keeps the vegetables tender without turning them into mash.
12. Taste the sauce and adjust the salt, pepper or harissa if needed. If the sauce is thinner than you’d like, use the sauté setting for a few minutes with the lid off and let it reduce slightly.
13. Scatter over fresh parsley or coriander just before serving.

Lemon Rice

1. Heat 2 tbsp ghee in a medium pot over medium heat.
2. Add 1 tsp cumin seeds, 1 cracked cardamom pod and 1 cinnamon stick. Cook for about 30 seconds until fragrant.
3. Add 1 1/2 cups basmati rice and 1 tsp rice spice blend.
4. Stir and fry the rice for about 2 minutes, making sure every grain gets coated in the spiced ghee.
5. Add 3 cups water and season with salt. Bring to a boil, then reduce the heat to low, cover, and cook until the water has been absorbed and the rice is tender, usually about 12 to 15 minutes.
6. Remove the pot from the heat and let the rice stand, covered, for 5 minutes. Fluff gently with a fork, then add the juice of 1 lemon and fold it through.
7. Spoon the lemon rice onto plates and pile the tender Harissa Oxtail over the top. Finish with fresh parsley or coriander and plenty of that rich sauce.