Middle Eastern Lamb Pilaf By: The Culinary Cartel Course Dinner, Lunch Cooking Technique Pressure Cook Keywords 3 servings, and pepper as needed, basmati rice washed, chopped, cinnamon stick, cloves, cook 26 min, coriander, crushed to open, cumin, diced, dinner, dried apricots, extra-virgin olive oil, ground cardamom, ground cumin, lamb, lunch, mince, minced, oil as needed, onion diced, pods, prep 15 min, pressure cook, rice, roasted cashews, spice mix, stock, The Culinary Cartel, vegetable dish, vegetable stock Prep Time 15 min Cook Time 26 min Servings 3 Servings Ingredients 300 g basmati rice washed1 onion diced500 g lamb, mince6 garlic cloves, minced1 tsp cumin2 pods, crushed to open1 cinnamon stick400 ml vegetable stock100 g dried apricots, diced70 g honey roasted cashews, choppedSalt and pepper as neededOil as needed1 ½ garlic cloves, minced15 g fresh coriander¼ tsp ground cardamom⅓ tsp ground cumin75 ml extra-virgin olive oil Instructions Soak the washed rice for 15 Minutes while you prep and cook the vegetables and lamb.Select Saute, and add some oil to the inner pot. When hot, add the diced onion and saute for 3 Minutes or until soft.Add the lamb mince and cook until browned. The add the garlic, spices and drained soaked rice, and saute for 2 more minutes.Add a generous pinch of salt to the inner pot along with the stock, this should cover the rice mixture.Cancel the Saute function and secure the lid with the pressure cooking cover in place.Select Pressure Cook and set the time to 3 Minutes and choose natural pressure release.While the lamb and rice cooks, combine all the herb dressing ingredients then season with salt and pepper and set aside.After 18 Minutes of natural release, quick release the remaining pressure then open the lid.Stir the lamb pilaf, season to taste and add the diced dried apricots and herb dressing. Top with the honey roasted cashews and serve. Previous Next