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3 tablespoons vegetable oil
3 pounds lamb shoulder, trimmed of fat and cubed (1-inch cubes)
1 teaspoon salt
freshly ground black pepper
1 onion, chopped
3 cloves garlic, minced
2 tablespoons flour
1 cup red wine
2 cups chicken stock (or 1 cup chicken, 1 cup beef)
½ teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
2 tablespoons Worcestershire sauce
8 small red potatoes, halved or cut into bite-sized pieces
2 carrots, peeled and sliced on the bias
1 cup pearl onions, defrosted if frozen
1 cup frozen peas
2 tablespoons chopped fresh parsley
Spring Lamb Stew
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add one tablespoon of oil to the cooker, season the lamb with salt and pepper and brown the
lamb in batches, using more oil as you need it. Set the browned meat aside.
3. Add the onion and garlic to the cooker and cook for 3 to 4 minutes. Sprinkle the onions and
garlic with the flour and cook, stirring, for another minute or two. Then add the red wine and deglaze
by scraping up any browned bits on the bottom of the cooker with a wooden spoon. Add the stock
and return the browned lamb to the cooker, along with the dried rosemary, dried thyme, bay leaf,
and Worcestershire sauce, potatoes, carrots and pearl onions. Lock the lid in place.
4. Pressure cook on HIGH for 15 minutes.
5. Let the pressure drop NATURALLY and carefully remove the lid. Stir in the frozen peas and the
parsley and season to taste. Serve with rice or a crusty piece of bread and a salad.
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Serves 8 to 10
Summary of Contents for K41143
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