LAMB STEW IN AN HOUR

Lamb Stew In an Hour image

Lamb stew cooked in the pressure cooker and done in under 1 hour. The unique ingredient, which is corn, will surprise you with the flavor.

Provided by Carolyn Marie Hudler

Categories Soups, Stews and Chili Recipes Stews

Time 55m

Yield 6

Number Of Ingredients 15

Previous Next

Ingredients

2 tablespoons olive oil
2 ½ pounds lamb, cut into 1-inch cubes
2 cups water
1 cup corn kernels, pureed in a blender
1 ½ tablespoons chicken soup base
1 bay leaf
1 tablespoon dried marjoram
1 tablespoon dried parsley
1 teaspoon dried chives
1 tablespoon ground allspice
salt and ground black pepper to taste
2 cups water
8 new potatoes, cut into chunks
16 baby carrots
1 small onion, cut into wedges

Steps:

Heat olive oil in a pressure cooker over medium heat. Cook and stir lamb in hot oil until browned completely, about 10 minutes. Add 2 cups water, pureed corn, chicken soup base, bay leaf, marjoram, parsley, chives, allspice, salt, and black pepper to the lamb.
Lock the lid onto the pressure cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent; cook 25 minutes.
Release pressure from cooker. Add 2 cups water, potatoes, carrots, and onion to the lamb mixture.
Lock lid on the cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent. Cook another 8 minutes.

Nutrition Facts : Calories 476.3 calories, Carbohydrate 29.1 g, Cholesterol 108.4 mg, Fat 25.5 g, Fiber 4 g, Protein 32.7 g, SaturatedFat 9.1 g, Sodium 637.6 mg, Sugar 2.7 g