1. Combine the sumac, cumin, chilli flakes, paprika, garlic, lemon zest and juice. Rub into the lamb ribs. Place into the inner pot.
2. Close lid, select MEAT/POULTRY program in PRESSURE COOKING, set time for 30 minutes. Press START.
3. To make sesame rice combine cooked rice with spring onion, sesame seeds and sesame oil and keep warm.
4. When cooking is complete allow ribs to stand for 5 minutes. Turn pressure regulator to VENT to allow any remaining pressure to release. Remove lid and transfer ribs to a serving platter, cover with foil to keep warm.
5. Wipe inner pot clean. Add honey and kecap manis to inner pot. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Stir until heated. Pour over the ribs and sprinkle with chopped fresh coriander if desired. Serve with prepared Sesame rice.
Chef’s tip: Pressure Cook: Set valve to “Seal” position. Sauté: Do not close the lid during sauté.
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