Magefesa PRACTIKA PLUS, Instructive & Warranty

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2 pounds lean lamb stew meat, cut
into 1-1/2 in cubes
2 or 3 tablespoon flour
2 tablespoons oil
2-1/2 cups water
1 more tablespoon oil
2 cloves garlic, minced
1/2 cup chopped onion
2 tablespoons chopped fresh parsley
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1 bay leaf
1 teaspoon pepper
2 tablespoons tomato paste
4 carrots cut into 1” pieces
2 turnips, peeled & quartered
2 large potatoes, scrubbed or peeled
and cut into 8 pieces
6 small boiling onions, peeled
1/2 package frozen peas (about 1 cup),
thawed
Flour and season meat. Heat 2 tablespoons oil in cooker over medium heat.
Add the meat and cook uncovered until well browned . Remove cooker from
heat. Remove meat from cooker and set aside. Put 1/4 cup of the water in
cooker and stir to loosen browned particles. Return cooker to stove and heat
1 tablespoon oil over medium heat. Add chopped onion and garlic and sauté
a few minutes.
Add the meat, parsley herbs and seasonings, tomato paste, and remaining
water. Bring to a boil, stirring occasionally. Close cover and bring to high
pressure. Lower heat and cook for 15 minutes. Remove from heat and
reduce pressure using the Natural Release method. Remove cover.
Add all remaining vegetables except peas and stir. Close cover and return
to high pressure. Lower heat and cook for 8 minutes. Remove from heat.
Reduce pressure using the Natural Release method. Remove cover. Stir in
peas and let stew sit for 5 minutes before serving.
INGREDIENTS
LAMB STEW
30
MIN
4 large lean pork chops,
1” thick
1/4 cup flour
2 tablespoons oil
2 tablespoons vinegar
3/4 cup water
1 clove garlic, minced
1 large onion, finely
chopped
1 teaspoon ground ginger
1 teaspoon dry mustard
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon pepper
18-oz. can unsweetened
pineapple, with liquid
1 tablespoon cornstarch
1/4 cup cold water
Trim fat from pork chops. Flour chops. Heat oil in cooker over medium heat.
Add the chops and cook uncovered until browned. Add remaining ingredients
except the cornstarch and 2 tablespoons water. Bring to a boil, stirring
occasionally. Close cover and bring 10 high pressure. Lower heat and
cook for 20 minutes. Remove from heat. Reduce pressure using the Natural
Release method. Remove cover. Remove chops. Combine the cornstarch
with water and stir until smooth.
Stir into sauce and bring to a boil just until sauce is thickened and translucent.
Spoon sauce over chops to serve.
INGREDIENTS
SOUTH SEAS PORK CHOPS
20
MIN