Middle Eastern Lamb Pilaf

By: The Culinary Cartel

Middle Eastern Lamb Pilaf
cuisine icon Course
Dinner, Lunch
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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, vegetable dish, vegetable stock

prep icon Prep Time
15 min
cook icon Cook Time
26 min

serving icon Servings
3 Servings
Ingredients
  • 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
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.
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