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Lamb hotpot with marrowfat peas
and sauerkraut
A surprisingly tasty combination!
Ingredients :
250 grams of dried marrowfat peas
4 tablespoons of olive oil
600 grams of shoulder of lamb, cubed
1 onion, coarsely shred
1 tin of tomato puree (70 grams)
1 garlic clove, coarsely shred
1 bay leaf - 4 sprigs of thyme
1 pot of lamb or calf stock (approx. 350 ml)
150 ml of dry white wine
Freshly ground sea salt and black pepper
500 grams of fresh sauerkraut
Preparation
Sprinkle the dried marrowfat peas into the basket of the pressure cooker and
place this in the pan. Add 2 litres of water, close the pan and turn to pressure
setting 2. Cook the marrowfat peas for 5 minutes, remove the pan from the heat
and allow it to depressurise in its own time: the marrowfat peas have now been
pre-cooked. Remove the basket from the pan, pour the cooking liquid into a
measuring jug, and rub the pressure cooker dry. Heat the olive oil in the pressure
cooker and stir fry the lamb and the onions in this oil until they have browned.
Add the tomato puree and garlic and stir fry for 1 minute. Add the bay leaf,
the thyme, stock and white wine, and season to taste with salt and pepper.
Stir everything well and close the pressure cooker. Turn the pan to pressure
setting 2 and cook the dish for 25 minutes. Following the instructions, depressurise
and open the pan. Stir in the marrow fat peas and pour in sufficient marrow fat pea
cooking water to cover the ingredients. Spoon the sauerkraut on top. Close the pan
again, turn the pressure cooker to pressure setting 1 and cook the dish for another
approximately 10 minutes. Following the instructions, depressurise and open the
pan. Spoon the food into a serving dish.
Tip
Serve with (au gratin) mashed potato.
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