1 Blanch the savoy leaves in boiling salt water for 4-5 minutes, in several batches if necessary. Lay on a kitchen towel and leave to dry.
2 Knead the minced lamb together with thyme, chilli, garlic, salt, pepper and oil. Divide into 12 portions, roll into balls and place each ball in the middle of one savoy leaf. Tie the leaves into parcels with the kitchen string.
3 Put about 200ml water into the pressure cooker. Put the savoy parcels in the steamer section, lock the cooker well and steam for about 15 minutes until cooked. If, alternatively, a well sealed pot with a steamer section is used, the cooking time should be 5-10 minutes longer.