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.
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