1Place the lamb and all the ground spices into a large bowl and mix really well to coat all the meat. Cover and set aside to marinate for an hour
2While the lamb is marinating, part-cook the chickpeas. Rinse the chickpeas and drain then plce in the pressure cooker with 1 tsp sea salt and half fill the cooker with cold water. Add 1 tbs vegetable oil. Place on the lid, lock into place and bring up to pressure. As soon as pressure is reached (the indicator will pop up), reduce the heat to the minimum to maintain pressure and time for 25 minutes. When the time is up, turn off the heat and allow the pressure to drop naturally. See instruction booklet for details
3Drain the chickpeas, discarding the cooking liquid, and wash the pan. The chickpeas will be cooked for longer with the meat and are not safe to eat yet
4Heat 1 teaspoon of oil in the pressure cooker and fry the onion for 3-4 minutes then add the garlic and fry gently for a further minute. Add the marinated lamb and fry for a minute or two. Add the tomatoes and pour over the stock
5Put on the lid, lock in place and select the highest pressure setting. Bring up to pressure and as soon as pressure is reached (the indicator will pop up), reduce the heat to the minimum to maintain pressure and time for 15 minutes. When the time is up, turn the valve to steam release and fast release the pressure. See instruction booklet for details
6Open the lid and stir in the chickpeas and apricots. Return to high pressure and time for a further 15 minutes. Allow the pressure to drop naturally
7Stir in the lemon juice and simmer without the lid for a few minutes to reduce the sauce slightly if required
8Prepare the cous cous according to the pack instruction then stir through the almonds and pomegranate seeds. Scatter the parsley, coriander and lemon zest over the lamb and serve with the cous cous, green beans and a bowl of yogurt to dollop on top.