Protein-Packed Dinner

Pressure Cooker Lamb Stew

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Pressure Cooker Lamb Stew
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 3 h. 5 min.
Ready in

Ingredients

for
4
Ingredients
1 Lamb shoulder (ready to cook, 4.5 pounds)
2 tablespoons medium hot Mustard
salt
freshly ground peppers
1 teaspoon fennel seeds
1 teaspoon freshly chopped rosemary
4 tablespoons olive oil
3 onions
2 garlic cloves
½ teaspoon sweet ground paprika
1 tablespoon Tomato paste
8 ounces dry sherry
12 ounces Vegetable broth
1 teaspoon oregano
1 pinch cinnamon
2 bay leaves
1 tablespoon Sherry vinegar
2 tablespoons honey
2 tablespoons freshly chopped parsley
How healthy are the main ingredients?
Mustardolive oilhoneyTomato pasteparsleyrosemary

Preparation steps

1.

Preparation

2.

Rub lamb shoulder with mustard, season with salt and pepper, rub with fennel seeds and rosemary, wrap in foil and marinate for about 2 hours in refrigerator.

3.

Preparation

4.

 

Heat olive oil in roasting pan and brown the meat on all sides over high heat. Remove from pan. Peel the onions and garlic and coarsely cut into pieces. Sauté onions and garlic in pan drippings, sprinkle with paprika, add tomato paste and cook until slightly browned. Deglaze with a little sherry. Bring to a boil, then add remaining sherry and broth. Transfer contents to an electric pressure cooker and add the meat, herbs and spices. Close and lock lid. Heat on low pressure for about minutes, then use natural or quick release. (The cooking time depends on the thickness and quality of the meat).

 

5.

Remove the lamb from the pressure cooker and keep hot. Strain the cooking liquid through a sieve. Season to taste with salt, pepper, sherry vinegar, honey and fresh chopped parsley. Cut the meat into pieces and serve drizzled with the sauce.