Lamb kabsa

*Ingredients*
*Meat:*
- 1 kg lamb loin chops
- 1 tbsp kabsa spice
- 1 small onion
- 1 carrot
- 4 garlic cloves
- 1 bay leaf
*Rice:*
- 2 cups rice (1 cup basmati rice & 1 cup parboiled rice)
- 4 cups liquid (2 cups broth and 2 cups water)
- 1 tsp salt
- 1 tbsp kabsa spice
- 1 tbsp tomato paste
- 1 small chopped onion
- 1 small diced tomato
- 1 small shredded carrot
- 2 tbsp olive oil or butter
*Topping:*
- Toasted nuts and raisins with 2 tbsp olive oil
- Chopped parsley
*Instructions:*
1. Wash lamb chops with cold water and vinegar.
2. Turn on the sauté function in the pressure cooker and add oil.
3. Once the oil is heated, add the lamb chops, kabsa spice, and salt, then sear on both sides.
4. Add water and bring to a boil. Remove any foam that forms on top, then add onion, garlic, bay leaf, and carrot.
5. Close the pressure cooker and cook for 30 minutes.
6. Soak the rice in water for at least 30 minutes to 1 hour.
7. In a pot, add olive oil and sauté the onion. Then, add shredded carrot and diced tomatoes, and cook for a couple of minutes before adding the rice.
8. Add kabsa spice, salt, and tomato paste, then mix.
9. Pour in the broth and water mixture (or just water), and bring to a boil. Lower the heat, cover, and cook on low for 30 minutes.
10. Toast nuts and raisins with olive oil for a couple of minutes on low heat.
11. When the rice is done, place it on a serving plate, then top it with the meat, toasted nuts, and chopped parsley.