Middle Eastern Lamb Pilaf


  • 300 g basmati rice washed
  • 1 onion diced
  • 500 g lamb, mince
  • 6 garlic cloves, minced
  • 1 tsp cumin
  • 2 pods, crushed to open
  • 1 cinnamon stick
  • 400 ml vegetable stock
  • 100 g dried apricots, diced
  • 70 g honey roasted cashews, chopped
  • Salt and pepper as needed
  • Oil as needed
  • 1 ½ garlic cloves, minced
  • 15 g fresh coriander
  • ¼ tsp ground cardamom
  • ⅓ tsp ground cumin
  • 75 ml extra-virgin olive oil
  • 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.
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