Pressure Cooker Lamb Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 455 mg | (11 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 Lamb shoulder (ready to cook, 4.5 pounds)
- 2 Tbsps medium hot Mustard
- salt
- freshly ground peppers
- 1 tsp fennel seeds
- 1 tsp freshly chopped rosemary
- 4 Tbsps olive oil
- 3 onions
- 2 garlic cloves
- ½ tsp sweet ground paprika
- 1 Tbsp Tomato paste
- 8 ozs dry sherry
- 12 ozs Vegetable broth
- 1 tsp oregano
- 1 pinch cinnamon
- 2 bay leaves
- 1 Tbsp Sherry vinegar
- 2 Tbsps honey
- 2 Tbsps freshly chopped parsley
Preparation steps
Preparation
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.
Preparation
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).
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.
