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Added on: 11-Jun-2008 Hits: 245
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Recipe Text:
Pressure Cooker Lamb Stew
Ingredients
-
1 tablespoon olive oil
- 2 medium onion, thinly sliced
- 1 tablespoon minced garlic
- 1/4 cup red wine vinegar, preferably balsamic
- 2 lbs lamb shoulder, trimmed,cut into 2-inch cubes
- 14 ounces tomato, coarsely chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 bay leaf
- salt
- ground black pepper
- 1 large red bell pepper, seeded,cut into eighths
- 1 large green bell pepper, seeded,cut into eighths
- 1/3 cup finely minced parsley
Directions
1In pressure cooker, heat oil.
2Sauté onions and garlic until onions are soft, about 2 minutes.
3Stir in vinegar and, while cooking for 1 to 2 minutes over medium heat, scrape any browned bits from the bottom.
4Add lamb, tomatoes, tomato paste, basil, oregano, bay leaves, salt and pepper to taste.
5Stir well to blend Lock lid in place and, over high heat, bring to high pressure; cook 12 minutes.
6Let the pressure drop naturally, about 7 to 10 minutes, or use a quick-release method.
7Remove lid, tilting it away from you to allow any excess steam to escape.
8If the lamb is not fork tender, return to high pressure for 5 minutes more.
9Remove bay leaves; stir in the red and green peppers.
10Cover and simmer over medium heat until peppers are crisp-tender, another 5 to 8 minutes.
11Stir in the parsley and adjust seasonings before serving.
12Serve over wide noodles.
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