Ingredients
Method
- Heat half the oil in the Pressure Cooker, cooking lamb in batches until brown and set aside.
- Heat remaining oil, cook onion and garlic, stirring until onion softens. Add spices and cook, stirring until fragrant.
- Return lamb to Pressure Cooker with stock.
- Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen).
- Once at pressure, turn down the heat and cook for 25 minutes.
- Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.
- Add apricots to lamb mixture in the Pressure Cooker.
- Close and lock Pressure Cooker and bring to pressure on high heat using setting 2.
- Once at pressure, turn down the heat and cook for a further 2 minutes.
- Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.
- Stir in spinach; season to taste and serve sprinkled with toasted almonds.