Arrange Pieces of meat in pressure cooker, Add the garlic, ginger, saffron and salt. Pour on the oil and fry lightly for 5 minutes then add the tomato and the diced onions.
Add enough water to just cover and bring to the boil, when cooker begins to whistle lower the heat and simmer for 50 minutes.
Meanwhile steam the beans.
Melt butter in a pan and add the sliced onions, crumble in the stock cube and fry gently until nicely golden, about 10 minutes while stirring. When golden add your beans, pepper, salt to taste and 2 Tbs of the parsley. Leave to sit for 5 mins on a very low heat.
When meat is cooked add the remaining parsley and the coriander and fry gently for 5 mins. If needed cook longer to reduce the sauce.
Serve on a large round plate ( for all to share from as custom ) with meat pieces on the bottom with the sauce poured over them and decorate with the green beans on top.
Notes & Tips
As usual for Moroccan foods this is delicious with some freshly baked bread to mop up the delicious sauces and to pick food up with.