INGREDIENTS (for 3 people)

600 G of leg of lamb
1 kg of Jerusalem artichokes
3 cloves of garlic
1 pinch of saffron, paprika
Some sheets of coriandre
Ginger
Olive oil
Salt, pepper

PREPARATION

In a pressure-cooker to put the meat, crushed garlic, olive oil, the ginger, saffron, salt and pepper.
To make return the unit during 5 minutes.
To cover water and to let cook with cover during 30 mn
To peel Jerusalem artichokes and to add them to the meat as well as paprika. To add a little water if need be.
To cover and leave mijoter with soft fire until the Jerusalem artichokes are cooked and the reduced sauce.
To put in a dish of service and to strew with coriandre chopped.