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Random Recipe

Pressure Cooker Lamb Stew
Added on: 11-Jun-2008 Hits: 70
Rate this Recipe


Recipe Text:

Pressure Cooker Lamb Stew


Ingredients

  • tablespoon olive oil
  • medium onion, thinly sliced
  • tablespoon minced garlic
  • 1/4 cup red wine vinegar, preferably balsamic
  • lbs lamb shoulder, trimmed,cut into 2-inch cubes
  • 14 ounces tomato, coarsely chopped
  • tablespoons tomato paste
  • teaspoon dried basil
  • teaspoon dried oregano
  • 2 bay leaf
  • salt
  • ground black pepper
  • large red bell pepper, seeded,cut into eighths
  • large green bell pepper, seeded,cut into eighths
  • 1/3 cup finely minced parsley

Directions

  • 1
    In pressure cooker, heat oil.
  • 2
    Sauté onions and garlic until onions are soft, about 2 minutes.
  • 3
    Stir in vinegar and, while cooking for 1 to 2 minutes over medium heat, scrape any browned bits from the bottom.
  • 4
    Add lamb, tomatoes, tomato paste, basil, oregano, bay leaves, salt and pepper to taste.
  • 5
    Stir well to blend Lock lid in place and, over high heat, bring to high pressure; cook 12 minutes.
  • 6
    Let the pressure drop naturally, about 7 to 10 minutes, or use a quick-release method.
  • 7
    Remove lid, tilting it away from you to allow any excess steam to escape.
  • 8
    If the lamb is not fork tender, return to high pressure for 5 minutes more.
  • 9
    Remove bay leaves; stir in the red and green peppers.
  • 10
    Cover and simmer over medium heat until peppers are crisp-tender, another 5 to 8 minutes.
  • 11
    Stir in the parsley and adjust seasonings before serving.
  • 12
    Serve over wide noodles.



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