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Lamb Stew In an Hour
Lamb Stew In an Hour
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Pressure cooker lamb stew with unexpected creamy corn puree, ready in under an hour for a delightful twist on a classic dish.
Ingredients:
  • 2.5 pounds lamb, cut into 1-inch cubes
  • 2 cups water
  • 1 cup corn kernels, pureed in a blender
  • 1.5 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
  • 8 new potatoes, cut into chunks
  • 16 baby carrots
  • 1 small onion, cut into wedges
Instructions:
  • In a pressure cooker over medium heat, warm olive oil. Sear lamb until fully browned, for approximately 10 minutes. Stir in 2 cups of water, pureed corn, chicken soup base, bay leaf, marjoram, parsley, chives, allspice, salt, and black pepper.
  • Secure the lid on the pressure cooker, increase pressure to the maximum setting, then adjust heat to medium-low to maintain pressure. Let it cook for 25 minutes.
  • Vent steam from the cooker. Pour in 2 cups of water, along with the potatoes, carrots, and onion into the lamb mixture.
  • Seal the cooker with the lid, set pressure to full, and adjust heat to medium-low to maintain pressure. Cook for an additional 8 minutes.

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