Braised lamb with forbidden rice and spinach

Directions

1. In a pressure cooker on a high heat add 20 grams of ghee, followed by the lamb pieces and brown them on all sides until dark brown.
2. Turn down the heat to a medium and add Picosa's Coconut-Coriander Spice Paste and Picosa's Ghee Roast Spice Paste to the pressure cooker and mix well and cook on for 10 minutes.
3. Add the mutton stock or water into the pressure cooker(deglazing it) and mix well and add salt if required followed by the rosemary.
4. Close the lid and let it cook for 2-3 whistles on a medium heat and turn off the gas.
5. Let the pressure go out naturally as the pressure cooker cools down.
6. In a frying pan, add the 5 grams of ghee and followed by the baby spinach and allow it to wilt.
7. Add the black rice to the pan and mix well.
8. Serve the lamb with spinach and black rice.