Add the leftover lamb bone to the water with the thyme, simmer until the meat is soft and starts to fall … This prevents some of the liquid being ejected out when the cooker reaches full pressure. DirectionsPreparation: 20 min › Cook: 2 hours › Ready in: 2 hours 20 min. Bring to the boil, then reduce to a simmer and cook for about 1 hour, or until the soup mix is tender, stirring occasionally. Stir in the tomatoes and their liquid, … Season well to taste, add the … Bring to the boil, then simmer gently for 20 minutes, while you peel and roughly chop the swede and potato. Place the pressure cooker with the ingredients in the stove and cook till it is well boiled. Heat a large skillet over medium-high heat and stir in the ground lamb and onion. 4 servings. lamb, or beef, ground, long grain rice, washed, parsley, finely chopped, peppermint, finely chopped, dried coriander, finely chopped, spring onion ends, finely chopped, split peas, lime juice. Browned the Pour in the stock, and add the reserved lamb bone (if you have it). Used a few substitutions --canned cannelini beans and a can of diced tomatoes. Step 2. SOUP: Place all the ingredients (except the shredded, reserved meat) for the soup in a large stockpot. Drain and discard any excess grease. 45 mins. Aash Leemoo, rich iranian soup with rice and meat. Cook and stir until the lamb is evenly browned and onions are translucent. Add pearl barley to the pan, followed by the swede and potato, then simmer gently for a … Pressure cook for about 20 to 25 minutes. I always put the lid on the cooker only after the liquid is well boiled. Also used kale instead of spinach. brewlass. Advertisement. Ask Question. Step 1.