Ground Lamb Shawarma

Lynne R

1 tablespoon vegetable oil

5 garlic cloves, minced (25 grams)

1 pound 85% lean ground beef

1 cup diced yellow onions

2 cups shredded cabbage

½ cup rice, rinsed and drained

½ cup water or chicken broth

3 tablespoons Shawarma

Spice Mix (page 222)

Chopped fresh cilantro, for garnish (optional)

Select SAUTÉ on the Instant Pot. When the pot is hot, add the oil.

When the oil is hot, add the garlic and cook, stirring, for 30 seconds.

Add the ground beef and onions and cook, stirring just enough to break up the clumps, for 2 to 3 minutes (don't worry about cooking the beef fully at this stage).

Add the cabbage, rice, water, spice mix, and salt. Stir well to combine. Select CANCEL.

Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure.

Stir gently to fluff the rice. Garnish with cilantro, if desired, and serve.

Shawarma spice mix (makes 3 Tbsp)

2 teaspoons dried oregano

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon salt

½ teaspoon ground allspice

½ teaspoon cayenne

pepper

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