Lamb Stew In an Hour
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
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Instructions
- 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.
Source
Original recipe: View Original