Middle Eastern Lamb Pilaf
Servings Prep Time
3Servings 15Minutes
Cook Time
Servings Prep Time
3Servings 15Minutes
Cook Time
  • 300g basmati rice washed
  • 1 onion diced
  • 500g lamb, mince
  • 6garlic cloves, minced
  • 1tsp cumin
  • 2 pods, crushed to open
  • 1 cinnamon stick
  • 400ml vegetable stock
  • 100g dried apricots, diced
  • 70g honey roasted cashews, chopped
  • Salt and pepper as needed
  • Oil as needed
Herb Dressing:
  • 1 ½garlic cloves, minced
  • 15g fresh coriander
  • ¼tsp ground cardamom
  • tsp ground cumin
  • 75ml extra-virgin olive oil
  1. Soak the washed rice for 15 Minutes while you prep and cook the vegetables and lamb.
  2. Select Saute, and add some oil to the inner pot. When hot, add the diced onion and saute for 3 Minutes or until soft.
  3. Add the lamb mince and cook until browned. The add the garlic, spices and drained soaked rice, and saute for 2 more minutes.
  4. Add a generous pinch of salt to the inner pot along with the stock, this should cover the rice mixture.
  5. Cancel the Saute function and secure the lid with the pressure cooking cover in place.
  6. Select Pressure Cook and set the time to 3 Minutes and choose natural pressure release.
  7. While the lamb and rice cooks, combine all the herb dressing ingredients then season with salt and pepper and set aside.
  8. After 18 Minutes of natural release, quick release the remaining pressure then open the lid.
  9. Stir the lamb pilaf, season to taste and add the diced dried apricots and herb dressing. Top with the honey roasted cashews and serve.