Stovetop:

1. In a large pot combine olive oil, half of the diced onion, lamb, salt, pepper, turmeric, ginger, saffron, bay leaves, parsley and cilantro. Brown the lamb for about 5 minutes.
2. Move the lamb and sauce to a medium sized sauce pan and add water, bringing to a boil before lowering to a simmer and covering for 30 minutes or until lamb the lamb is tender and the sauce has thickened slightly.
3. In another medium sized pot veggie stock, saffron and salt and bring to a boil.
4. In the same large pot the lamb was cooked in, add olive oil and remaining half of the diced onion over medium heat. Sauté until the onions become soft and fragrant then add rice. Sauté for 2 minutes to lightly toast the rice before adding in the tomato puree and cooking until the liquid begins to evaporate. 
5. Once the broth is boiling, start to ladle in it into the rice a few ladles full at a time, taking breaks in between to mix the rice with a wooden spoon frequently. Allow the rice to absorb the liquid before adding more broth. Keep adding broth until the risotto is cooked through (this should take 15-20 minutes). 
6. Add salt to taste to the risotto and serve the lamb & accompanying sauce over top. Garnish with additional parsley and enjoy!

Pressure Cooker/Instant Pot:

1. In your instant pot or pressure cooker combine olive oil, half diced onion, lamb, salt, pepper, turmeric, ginger, bay leaves, parsley and cilantro. Using the sauté mode (or just sauté in a pressure cooker), brown the lamb on all sides.
2. Move this mixture to a medium sized sauce pan and add water; bring to a boil then lower to a simmer on medium low for 30 minutes or until water has reduced to a thicker sauce.
3. In the Instant Pot add olive oil, remaining half of onion, and risotto rice; sauté for 2 minutes to lightly toast the rice and sauté the onion. Add tomato puree, water, saffron, and veggie stock and cover the Instant Pot, setting it to Risotto mode for 6 minutes. Use the quick release to open up your risotto, stir, and season with salt to taste.
4. In the Pressure Cooker add olive oil and risotto rice; sauté for 2 minutes to lightly toast the rice. Add tomato puree, water, saffron, and veggie stock and cover the pressure cooker, securing the valve and setting to pressure. Bring the pressure up over high heat before lowering and cooking for 6 minutes. Carefully quick release with some cold water over the top of the pressure cooker, and remove the lid, watching to not burn yourself with steam. 
5. Taste the risotto to see if it needs any salt or if it needs to be cooked any more. If so, turn up the heat and sauté until cooked to your liking. Top the risotto with the lamb & accompanying sauce. Garnish with additional parsley and enjoy!