Lamb Stew In an Hour

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.

Step: 1

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.

Step: 2

Lock the lid onto the pressure cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent; cook 25 minutes.

Step: 3

Release pressure from cooker. Add 2 cups water, potatoes, carrots, and onion to the lamb mixture.

Step: 4

Lock lid on the cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent. Cook another 8 minutes.

Per Serving: 476 calories; protein 32.7g; carbohydrates 29.1g; fat 25.5g; cholesterol 108.4mg; sodium 637.6mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into few of pieces but of being cooked all of it , and the liquid all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.