Pilaf with lamb

• 2 carrots
• 2 onions, finely chopped
• 2 clove garlic, crushed
• 2 tbsp sunflower oil
• 2 tsp ground cumin
• 450 g lean trimmed boneless lamb leg steaks, cut in small pieces
• 400 g white basmati rice
• 800 ml cold water
• 3/4 tsp salt
• Freshly ground black pepper
• 400 g can chickpeas, drained & well rinsed
• 100 g raisins
• 50 g goji berries (optional)

Cut the carrots into matchstick thickness strips using a knife or julienne peeler.

Place the carrot, onion, garlic, oil and spices in the bowl. Select CRUST/FRY with Meat and set for 20 minutes. Close the lid and fry for 10 minutes with the lid closed, opening the lid and stirring after 5 min. Add the lamb to the bowl and continue cooking for an additional 10 - 15 minutes with the lid closed, stirring every 5 minutes until the lamb is sealed on all sides. At the end of frying press CANCEL.

Meanwhile, wash the rice well. Leave the meat and vegetables at the bottom of the bowl and evenly spread the rice on top. Add the water (do not stir) and season with salt and pepper. Set to PILAF/RISOTTO and close the lid. Note the cooking time or manually set a kitchen timer for 30 minutes.

After 30 minutes cooking spread the chickpeas, raisin and goji berries on top of the rice (do not stir). Close the lid and leave to cook until the timer beeps. When the pilaf has finished cooking, stir well using a wooden spoon and serve immediately.