PRESSURE COOKER LAMB STEW

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Make and share this Pressure Cooker Lamb Stew recipe from Food.com.

Provided by Dancer

Categories     Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
2 medium onions, 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 tomatoes, coarsely chopped
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
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

Steps:

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

Nutrition Facts : Calories 706.6, Fat 52.7, SaturatedFat 21.7, Cholesterol 163.7, Sodium 216.8, Carbohydrate 16.2, Fiber 4.4, Sugar 8.7, Protein 40.6

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