Entrees
Instant Pot Lamb, Cabbage, & Rice Shawarma
Ingredients:
1 tablespoon Olive Oil
1 cup Onions, chopped
5 cloves Garlic
1 pound Ground Lamb
1.5 cups Water
1.5 cups Basmati Rice
4 cups Shredded Cabbage
Shawarma Spice Mix:
2 teaspoons Dried Oregano
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Allspice
1/2 teaspoon Cayenne Pepper
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
1-2 teaspoons Salt
1/4 cup (4 g) chopped cilantro, for garnish
Directions:
Turn your Instant Pot onto Sauté on high. When the display reads HOT, add oil. When the oil is hot and shimmering, add the minced garlic and sauté for 30 seconds.
Add onions and ground lamb. Stir while breaking up the ground lamb clumps. Don't worry about cooking the lamb at this stage, just break it up well. Note, if you have ANYTHING sticking to the bottom of the Instant Pot, pour in 1/4 cup of water and thoroughly deglaze the bottom of your pot.
Add rice, water, cabbage, salt, and shawarma spice.
Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
Instant Pot Lamb, Cabbage, & Rice Shawarma
Ingredients:
1 tablespoon Olive Oil
1 cup Onions, chopped
5 cloves Garlic
1 pound Ground Lamb
1.5 cups Water
1.5 cups Basmati Rice
4 cups Shredded Cabbage
Shawarma Spice Mix:
2 teaspoons Dried Oregano
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Allspice
1/2 teaspoon Cayenne Pepper
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
1-2 teaspoons Salt
1/4 cup (4 g) chopped cilantro, for garnish
Directions:
Turn your Instant Pot onto Sauté on high. When the display reads HOT, add oil. When the oil is hot and shimmering, add the minced garlic and sauté for 30 seconds.
Add onions and ground lamb. Stir while breaking up the ground lamb clumps. Don't worry about cooking the lamb at this stage, just break it up well. Note, if you have ANYTHING sticking to the bottom of the Instant Pot, pour in 1/4 cup of water and thoroughly deglaze the bottom of your pot.
Add rice, water, cabbage, salt, and shawarma spice.
Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.