Pressure Cooker Lamb Stew With Spring Vegetables Recipes

PRESSURE COOKER LAMB STEW

Steps:

• Set pressure cooker to the "Saute/Sear" HIGH TEMP. Wait a minute or 2 for it to heat up.
• Add chopped meat into a ziplock bag or bowl with the 1/4 cup of plain flour. Coat meat in the flour by shaking the ziplock bag or stirring with a spoon if using a bowl. (this will help to thicken the stew as it cooks)
• Add one tablespoon of the oil to the inner pot and half of the meat and brown it off. (about 3 or 4 minutes) (Keep the lid off during this process)
• Remove the meat onto a plate and add the second lot of meat and repeat.
• Add all the meat back into the inner pot, along with tomatoes, onions, potatoes, carrots, tomato paste, rosemary, stock/broth and salt and pepper.
• Secure and lock in lid in clockwise direction. Set the valve to seal.
• Select the menu by pressing the PRESSURE COOK button
• Select the "MEAT/POULRTY" setting and adjust the cooking time to 20 minutes.
• Press start to commence the cooking process.
• Once timer has gone off, release pressure valve so steam can escape.
• Remove lid and stir the stew.
• Wash frozen peas under hot water for a minute and shake off the water. Add peas to the stew and stir in.
• If thickening is required: make a cornflour slurry by adding the cornflour and water in a small cup, stirring to combine. Stir the cornflour slurry into the curry and stir to thicken.

LAMB STEW WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 350 degrees F.
• Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
• Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
• Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.

TRADITIONAL LAMB STEW

Steps:

• In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

PRESSURE COOKER LAMB STEW

Steps:

• In pressure cooker, heat oil.
• Sauté onions and garlic until onions are soft, about 2 minutes.
• Stir in vinegar and, while cooking for 1 to 2 minutes over medium heat, scrape any browned bits from the bottom.
• Add lamb, tomatoes, tomato paste, basil, oregano, bay leaves, salt and pepper to taste.
• Stir well to blend Lock lid in place and, over high heat, bring to high pressure; cook 12 minutes.
• Let the pressure drop naturally, about 7 to 10 minutes, or use a quick-release method.
• Remove lid, tilting it away from you to allow any excess steam to escape.
• If the lamb is not fork tender, return to high pressure for 5 minutes more.
• Remove bay leaves; stir in the red and green peppers.
• Cover and simmer over medium heat until peppers are crisp-tender, another 5 to 8 minutes.
• Stir in the parsley and adjust seasonings before serving.
• Serve over wide noodles.

SPRING LAMB STEW

Steps:

• Preheat the oven to 300 degrees F.
• Generously sprinkle the leg of lamb with salt and pepper.
• Heat the oil in a large pot or Dutch oven over a medium-high heat. In two batches, brown the lamb all over and remove to a plate, 4 to 6 minutes per batch.
• Add the onions, carrots and garlic. Season with a pinch of salt and pepper, then cook for a minute or two. Add the tomato paste and stir. Deglaze with the red wine and beef stock, scraping the bottom of the pot. Stir in the rosemary, thyme and bay leaves. Return the lamb to the pot and bring to a simmer.
• Place the lid on the pot and roast until the meat is very tender, 2 to 2 1/2 hours. Sprinkle over the parsley and serve.