SITRAM 5 L, Instructions Manual

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MUTTON
MUTTON STEW
1 lb of mutton chops - 1 lb of collar of mutton - 0.2Qt of
oil - 3 cloves of garlic - 4 oz of onions - 1 bunch of mixed
herbs - salt - pepper - 2 lbs of potatoes.
In the pressure cooker, brown the pieces of mutton in oil and
eliminate the surplus grease. Add the chopped onions and
stir for a few moments. Add crushed garlic. Season. Three
quarters cover with water. Close the
pressure cooker. Cook for
25 minutes. Open and
add the potatoes cut
into large cubes.
Close. Cook for 10
minutes.
SPRING MUTTON STEW
1.5 lb of mutton breast, collar and chops - 4 oz of onions
- 2 cloves of garlic - 1 bunch of mixed herbs - 0.1 Qt of
oil - 1 spoonful of tomato puree - 1 spoonful of flour for
the sauce - 12 oz of carrots - 6 oz of turnips - 6 oz of
green beans - 6 oz of peas.
In the pressure cooker, pour in the oil and colour the meat.
Remove the excess oil. Sprinkle with flour. Add the tomato
and the chopped onions. Season and add the mixed herbs.
Three quarters cover the meat with water. Close the pres-
sure cooker. Cook for 30 minutes. Open and add the carrots
and the turnips cut into sticks, together with the green beans
and the peas. Close. Cook for 20 minutes.
SHOULDER OF LAMB WITH WHITE BEANS
2 lbs of shoulder of lamb – 2.5 oz of fat – 1.5 onions – 2
oz of concentrated tomato puree – 1 glass of white wine
– 1 bouquet garni – Salt – Pepper – 2 cloves of garlic –
1lb semi-dried white beans – Chopped parsley.
Cook the beans for 8 minutes in the pressure cooker, then
drain. Now glaze the lamb in the pressure cooker, adding
chopped onions ans concentrated tomato puree. Turn over,
then add the beans. Half fill with water, add the bouquet
garni, add salt and pepper.
Close the pressure cooker and leave it to cook for 17 min-
utes. Sprinkle parsley before serving. Just before serving
prepare a sauce with flour and butter to thicken the bean
mixture.
UK–18