Ingredients

• 67ml oil (sunflower)
  
• 1 medium size brown onion
  
• 250g of rough chopped lamb leg
  
• 300g basmati or jasmine rice
  
• 1/2 tsp ground cumin
  
• 1/2 tsp ground cardamon

Method

1. Cook the rice separately with a pinch of salt.
   
2. Add oil and onion to pressure cooker over high heat and fry for 5 minutes until golden.
   
3. Add lamb and cook till meat is browned approx 5 minutes
   
4. Add 1/2 litre of hot water and 1 tbsp of salt.
   
5. Place on lid and cook for 15 minutes.
   
6. Once rice is cooked, add the lamb stock, cumin, cardamom, and salt to taste.
   
7. Add the meat to the rice and cook with the lid on for 20 minutes.
   
8. Remove from pan and stir to combine.
   
9. Serve with candied citrus peel.
   
   
   

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