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Prepare the ingredients.
Combine hot water, half of the oil and a pinch of salt in a container.
Pour over the semolina, cover and set aside to swell.
Pre-heat the pot then add remaining oil. Brown the meat, then add the onions and pine nuts.
Add the white wine and mint. Season with salt and pepper. Stir well to combine.
Pressure Cooking Time: 20 mins.
Add the butter to the semolina and mix to combine. Serve with the lamb and mint stirfry.