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Pressure Cooker Lamb Stew with Spring Vegetables

Pressure Cooker Lamb Stew with Spring Vegetables

1 Tie the herbs together: With a piece of kitchen twine, tie the rosemary, parsley, bay leaf, and lemon peel together. Set aside.

2 Brown the meat: Sprinkle the meat all over with salt and pepper. In a stovetop pressure cooker over medium-high heat, heat the oil. Add the lamb pieces in batches if they don’t all fit into the pot. Turn them with tongs until browned and transfer to a plate. This should take 10 to 15 minutes.

3 Cook the shallots and leeks: Add the shallots and leeks to the pot and cook over medium heat, stirring occasionally, for 2 to 3 minutes, or until they soften slightly.

4 Finish the stew base: Add the lamb cubes back to the pot and sprinkle with the flour. Cook, stirring occasionally, for 30 seconds, or until the flour coats the meat. Add the wine, chicken stock, and herb bundle to the pot. Use a flat wooden spoon to scrape the bottom of the pot to release the brown bits.

5 Seal the pot and cook: Cover the pot with the lid, seal it, and set it over a burner at high heat until the pressure gauge registers at its highest setting. Turn the heat to low and set the timer for 16 minutes.

When the timer goes off, place the pot in the sink and run it under cold water until the pressure is released. This should only take about 1 minute, but it depends on your cooker. Open the pot and remove the lid.

6 Cook the turnips: Add the turnips to the pot. Re-cover the pot with the lid, seal it, and set it over high heat until the pressure gauge registers at its highest setting. Turn the burner heat to low and set the timer for 3 minutes.

When the timer goes off, place the pot in the sink and run it under cold water until the pressure is released. Remove the lid.

7 Add the remaining vegetables to the stew: With tongs, remove the herb bunch. Place the pot over medium heat and bring it to a simmer. Add the asparagus and cook for 2 minutes. Add the peas and cook for 1 minute longer or until the vegetables are tender but not mushy.

Remove the pan from the heat and stir in the spinach until wilted and bright green. Taste and add more salt and pepper to taste. Serve in bowls with boiled new potatoes, if you like.

INSTANT POT INSTRUCTIONS

Steps 1-4: Use the sauté setting.

Step 5: Secure the lid and set the pressure release to ‘sealing.’ Press the cancel button to reset the cooking program, then select the ‘meat/stew’ setting, and set the cooking time for 30 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

When the cooking program ends, perform a quick pressure release by moving the pressure release to ‘venting.’ Watch for steam! Once you no longer see steam venting, open the pot.

Step 6: Add the turnips and secure the lid again. Set the pressure release to ‘sealing.' Press the cancel button to reset the cooking program, then select ‘pressure cook’ or ‘manual.’ Set the cooking time to 3 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)

Step 7: Open the lid and add the asparagus, peas, and spinach. Return the lid to the pot to allow the vegetables to cook in the residual heat for about 5 to 8 minutes, or until tender.


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2 pounds lamb stew meat
2 cups diced onions (1-inch pieces)
3 tablespoons coarsely chopped garlic
1 1/2 cups coarsely diced tomatoes
1 apple, cored but not peeled, cut into 1-inch pieces
1 banana, peeled and sliced
1 tablespoon chopped jalapeño or to taste
1 cup coconut milk, well-stirred
2 1/2 tablespoons curry powder, or more to taste
1 teaspoon ground cumin, or more to taste
1 teaspoon salt
2 bay leaves
1/2 cup fruity white wine such as Sauvignon Blanc or Pinot Blanc.
2 tablespoons instant flour
Hot cooked rice
Chopped fresh cilantro
Bottled chutney
Shredded unsweetened coconut
Roasted almonds or pine nuts

Put lamb, onions, garlic, tomatoes, apple, banana, jalapeño, coconut milk, curry powder, cumin, salt, bay leaves and wine into a pressure cooker.

Sprinkle the flour on top and mix well.

Bring to a boil over high heat. Secure the lid on the pressure cooker and cook over high heat until 15 pounds pressure (high pressure, if your cooker does not register pounds) is reached. Reduce heat and cook for 25 minutes, maintaining desired pressure.

Decompress the pressure cooker according to the manufacturer’s instructions remove the lid. Remove and discard bay leaves. Taste and adjust seasonings if necessary. Ladle over rice pass cilantro, chutney, coconut and nuts at the table to sprinkle to taste.

Stove-top directions: Instead of using a pressure cooker, you can simmer the curry, covered, in an enameled cast-iron pot until tender, 1 1/4 to 1 1/2 hours.

Submitted by: bonita on December 31, 2010

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Pressure Cooker Lamb Stew Recipe

Ingredients

  • 1/4 cup (60 ml) olive oil
  • 1 large white onion, peeled and chopped
  • salt and freshly ground black pepper
  • 2½ cups (625 ml) low-sodium chicken broth
  • 8 oz (240 ml) can tomato sauce
  • 1 clove garlic, peeled
  • 2 pinches dried thyme
  • 1 bay leaf
  • 3 ribs celery, chopped
  • 3 carrots, peeled and sliced
  • 8 oz (240 g) white mushrooms
  • 3 tablespoons chopped fresh parsley
  • 3 pounds (1.44 kg) lamb shoulder, fat trimmed and chunked

Method

Step 1

Heat the olive oil in an electric instant pot turned to browning function. Add chopped onions and cook, stirring, until soft, for about 3 minutes. Using a slotted spoon, remove cooked onions from the pressure cooker and transfer to a plate.

Step 2

Working in batches, brown chunked lamb in a single layer on all sides, for 5-7 minutes per batch. Using a slotted spoon, transfer cooked lamb to a plate. Return the meat and any accumulated juice to the pot. Season with salt and black pepper and stir well.

Step 3

Stir in chicken broth, tomato sauce, garlic, thyme, and bay leaf. Add cooked onions and bring the mixture to a boil, scraping up any browned bits from the bottom of the pot. Add remaining ingredients, except celery. Stir well to combine.

Step 4

Close pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.

Step 5

Remove the pot from the heat. Open cooker, using a Natural Release method. Let stand for 15 minutes. Skin fat from the tip of sauce and discard garlic and bay leaf. Serve immediately.


Slow Cooker Spring Lamb Stew

I’m so impatient weather-wise in the spring. I want it to warm up immediately, but that’s not exactly how this season goes.

Although today is supposed to be quite nice, some spring nights can be rainy and down right chilly. So it’s nice to have a comforting meal available for colder nights that still makes use of ingredients readily available in the spring.

This Slow Cooker Spring Lamb Stew is a Greek-inspired dish is made in a slow cooker, so dinner will be ready for you when you return from work. It also freezes well, so you can enjoy it whenever the weather calls for a yummy stew.

  • 2 tablespoons olive oil
  • 1/2 cup all-purpose flour
  • 1 and 1/2 pound lamb shoulder, cut into bite-sized pieces
  • 1/2 teaspoon ground allspice (I used 6 allspice berries I was out of ground allspice)
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon tomato paste
  • 2 garlic cloves, peeled and minced
  • 1/2 pound shallots, peeled and quartered
  • 1 pound baby new potatoes
  • 1/2 pound carrots, peeled and cut into bite-sized pieces
  • 2 cups red wine
  • 2 cups tomato puree
  • 2 cups low-sodium chicken stock
  • 2 tablespoons fresh oregano leaves
  • 1 cup frozen peas
  • 1 tablespoon red wine vinegar
  • whole milk Greek yogurt, to serve
  • chopped mint, for garnish
  • drizzle of olive oil, if desired
  • salt and pepper, to taste

(Note: I’m able to saute in my slow cooker, so I made the whole recipe within my slow cooker. Directions below include when to transfer ingredients to your slow cooker.)

Add olive oil to a large saute pan over medium heat. Add the flour to a shallow bowl and season with salt and pepper, stirring to combine. Dredge the lamb in the flour, shaking off any excess flour.

Add about half of the lamb to your large pan and cook until browned on all sides, about 10 to 12 minutes.

Remove the lamb and set aside. Repeat with the remaining dredged lamb. While the lamb cooks, mince your garlic, quarter your shallots, and chop your carrots.

Add the allspice and nutmeg to the saute pan and toast in the olive oil for 30 seconds.

Stir in the tomato paste and garlic, and cook for 1 minute.

Add the shallots, potatoes, and carrots. Season with salt, and cook, stirring occasionally until they begin to brown, about 3 to 5 minutes.

Transfer the vegetable mixture to your slow cooker. Stir in the red wine, tomato puree, chicken stock, and oregano leaves. Add in the browned lamb with any juices, stirring to combine.

Cover and cook on low for 8 hours, or until vegetables and lamb are tender. Remove the peas from the freezer and add roughly 1 cup of frozen peas straight into the slow cooker. Stir until defrosted. Stir in the red wine vinegar, and season with salt and pepper, if desired.

Spoon into 6 bowls and top with a dollop of Greek yogurt, and a generous amount of chopped mint leaves. Drizzle with a bit of olive oil, if desired.

The lamb is fall-apart tender, it almost melts in your mouth!

The tomato base broth with the potatoes, carrots, and lamb make for a nice hearty stew.

But the Greek yogurt and mint leaves work to brighten it up quite a bit, and really bring forward the lamb flavor definitely don’t leave them out!


Reviews

The family really enjoyed this. I converted quite easily to make in a pressure cooker.

I have been making this recipe for a few years. It is wonderful--the lamb melts in your mouth, the broth-gravy preserves all the flavours of the herbs cooked within it, the green vegetables are fresh and crisp. This time, I used kohlrabi instead of turnips they are both delicious. My only problem is that I found that the pearl onions disintegrate into the stew. This happened more than once. Perhaps I will remove them after browning for a few minutes and then put them back in with the greens at the end of cooking. Or, I will simply chop up one or two regular onions and use them instead.

Only change was to reduce the amount of chicken broth and it was a good idea. Very tasty and feeds a crowd.

Added a bit of ground cinnamon and turmeric, and some fresh mint at the end. I skipped the herb bundle but used bay leaves and rosemary salt instead, and left out some of the other ingredients based on what I had/preference (wine, onions, peas, and broth - I subbed water). Turned out fantastic and we really loved it.

I thought that this recipe would have been great based on the review. The turnips gave the stew a bitter flavor. I picked them out as I was eating the stew, and we ended up throwing a good amount away. What a waste of lamb.

Really amazing recipe- a bit of work, but I split it up in two nights, as the recipe recommended. When I make it again, I will put the herb bundle in cheese cloth- some of the leaves (particularly rosemary) came off in the simmering. Also agree that it doesn't need greens or spinach, it's very hearty with all of the other vegetables.

My family loved this. A very hearty and healthy meal. Agree that asparagus, peas and spinach (as opposed to dandelion greens) should go in within a few minutes of serving.

My family loved this. I used boneless leg of lamb since shoulder only came in chops on the bone. I substituted rainbow carrots for turnips. Didn't have dandelion greens and was going to add spinach, but it really didn't need it. Next time, I might remove some of the fat rendered after the meat browning.

This was absolutely delicious. I , as well, saw this last Spring in Bon Appetit and saved the recipe. Made almost completely per recipe instructions. (I forgot to buy peas and only had a half cup of frozen peas). I had some regular turnips and some baby Spring turnips and they were 2 different things in the stew. The baby turnips were tender and sweet and the other turnips were woody and a little tough. So next time, all baby turnips. The dandelion greens were a nice bitter contrast to the sweetness of the peas and turnips. I found the cooking times pretty accurate. Next time, for guests, I will serve with a dense seeded red wheat bread, made locally, to soak up the broth. And red wine. Very rich, but filled with vegetables.

I bookmarked this last May and only came around to trying it last night. Absolutely delicious! I couldn't get my hands on any dandelion greens but it was still excellent without them. Can't wait to eat leftovers tonight!

I had to use a lamb shank everything else the same great stew

Made this for Sunday dinner and it was delicious! I used carrots and daikon radish instead of turnip.

My husband made this tonight with some fresh peas & asparagus from our local Farmers' market today we couldn't find baby turnips so used regular cut up small & also wheatberries instead of faro. He cooked the latter about 20 minutes instead of an hour & it was great! ( We also found some lamb stock in our freezer & used that up.) We did forget to put in the dandelion greens but will remember with our leftovers. Served with bit of herb naan & a robust red wine, it was very good & would definitely make again. ( Both our kids aged 12 & 16 enjoyed it.)

As a retired sheep farmer, I have to say this is one of the best lamb stews ever. Be sure to trim all the fat from the meat. I skipped the turnips and used mushrooms. I think the bundle of fresh herbs does the trick.

Delicious. My only complaint is that the lamb completely disintegrated into small pieces. It was so tender before the farro and then turnips went in that I think you could add everything sooner and the lamb texture would still be great. Definitely add the asparagus/peas and then greens right at the end - they were nice and fresh and a good contrast to the rich lamb and broth.


7. Ethiopian Split Pea Stew

This recipe is reminiscent of split pea dal with an Ethiopian twist. It’s so easy to create interesting and nourishing cuisine at home with the IP, so if you’ve never tried your hand at African cuisine, now is the time. This vegan stew is a great start, featuring both yellow and green peas. Recipe from Vegan Richa.


Method

Put the lamb in a bowl. Put the garlic, ginger, salt and pepper in a mini processor with 1 tablespoon of the oil and pulse to form a paste. Add to the lamb and stir to coat. Leave to marinate for at least 1 hour, or overnight in the fridge.

Heat the remaining 3 tablespoons oil in the pressure cooker over a medium–high heat. Add the lamb and fry for 5 minutes, or until beginning to brown.

Add the onion and fry for 4–5 minutes, or until softened. Add the chilli powder, ground coriander, turmeric, cumin, garam masala and fenugreek. Stir for 2–3 minutes, until the lamb is well coated in spices and is beginning to smell fragrant.

Add the potatoes, 400ml/14fl oz water and a whole green chilli and stir. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat and cook for 20 minutes. (If using an electric pressure cooker, use the high pressure setting for 20 minutes.)

Remove the pressure cooker from the heat and leave to depressurise.

Remove the lid and stir the yoghurt through the curry. Taste and add more salt if necessary.

Serve with basmati rice, garnished with sliced green chilli, ginger slivers and plenty of fresh coriander.


Recipe Summary

  • 1 ½ pounds boneless lean lamb or beef stew meat, cut into 1-inch cubes
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 12 ounces red and/or yellow tiny new potatoes, halved or quartered
  • 2 cups baby carrots
  • 1 cup frozen pearl onions
  • 2 cups chicken broth
  • 1 ½ teaspoons Greek seasoning
  • 1 cup frozen peas
  • Hot cooked Israeli couscous (optional)
  • Plain Greek yogurt (optional)
  • Chopped fresh oregano or parsley (optional)

Place lamb in a large plastic bag. Add flour, salt and pepper to bag shake until evenly coated. Prepare as directed using desired cooker, below.

In a 4- to 6-qt. electric pressure cooker cook half the meat in half the oil. Repeat with remaining meat and oil. For a stove-top cooker, brown meat directly in the pot. Add the next five ingredients (through Greek seasoning). Lock lid in place. Set an electric cooker on high pressure to cook 15 minutes. For a stove top cooker, bring up to pressure over medium-high heat reduce heat enough to maintain steady (but not excessive) pressure. Cook 15 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Stir in frozen peas. Cover and let stand 5 minutes. Serve over hot cooked couscous, top with yogurt, and sprinkle with oregano or parsley, if desired.

In a large skillet brown half the meat in half the oil over medium-high heat remove meat from pot. Transfer to a 4-to 6-qt. slow cooker. Repeat with remaining meat and oil. Add the next five ingredients (through Greek seasoning). Cover and cook on low 8 to 10 hours or on high 4 to 5 hours. Turn cooker off. Stir in frozen peas. Cover let stand 5 minutes. Serve over hot cooked couscous, top with yogurt, and sprinkle with oregano or parsley, if desired.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 pound cubed lamb stew meat
  • 1 large onion, sliced into petals
  • 2 large carrots, sliced
  • 2 stalks celery, sliced
  • 4 fresh button mushrooms, sliced
  • 1 pound red potatoes, cut into large cubes
  • 6 ounces tomato paste
  • 2 cups beef broth
  • ½ cup beer
  • 3 tablespoons Worcestershire sauce
  • 1 large sprig fresh rosemary
  • salt and pepper to taste
  • 1 ½ cups frozen peas

Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.

Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper stir to combine and close slow cooker.

Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.


Method:

I have included a close up of all the ingredients here for you, note especially the spices used (bottom right photo).

Start by adding the spices to 1kg of washed and drained meat 1/2 tsp cumin, 1/2 tsp coriander, 1/2 tsp garlic salt, 1 tsp mixed herbs and 2 tbsp flour. Mix the meat with the spices and ensure it is all thoroughly coated.

In a large frying pan add approx 2 tbsp of oil and heat to smoking point.

Add the meat and fry over the highest heat possible. We want to sear the meat and create a caramelised exterior, this translates as flavour!

DO NOT keep stirring the meat when you fry as this will prevent the meat from browning, only stir once you can see the meat browning/caramelising on the underside, then turn over and do the same.

The top left photo shows you the kind of colour you should be aiming for, a deep brown colour but not burnt.

Once the meat has browned all over transfer it all to your slow cooker, place the lid back on top to keep warm.

Scrape off any brown sticky parts (bottom right photo) and add those in too, this is all flavour we want in our stew.

Next chop all of the remaining ingredients into large chunks mushrooms, carrots, onions and potatoes. Keep all of the vegetables fairly big as they will reduce in size once cooked over a long period of time.

Again, add a light drizzle of oil to your pan and fry the remaining ingredients using the same method as before, aim for a brown colour on the outside of your vegetables.

Do this in batches to avoid the vegetables steaming and not browning properly.

Transfer the vegetables to the slow cooker as you fry them and keep covered.

Next make up 1.5 pint of stock using 1 stock cube and 1.5 pints of boiling water.

Add the stock to the slow cooker.

Next add 2 tsp all purpose chicken seasoning, 1 tbsp English mustard, 1 tbsp Worcester sauce, 1 tsp ground black pepper and 1/2 tsp Marmite (this is optional but adds an intense rich flavour).

Dissolve 2.5 tsp of cornflour in 2 tsp of water and add. This will help to thicken the gravy slightly and prevent the stew from being too watery.

Add 1.5 tsp salt (reduce this to 1 tsp if you add Marmite), 1 tsp garlic salt and 1 tbsp of butter, again the butter is optional but adds a velvety richness to the stew.

Now give all the ingredients a good mix and finally add 3 – 4 bay leaves, 1 sprig of rosemary and 3 – 4 sprigs of thyme.

Cook the stew on high for 3 hours and then on low for another 3 hours, cooking on low will leave the meat tender and falling off the bone, so it’s important to not rush the cooking process. There is no need to uncover the stew during cooking, there is enough fluid in the slow cooker to prevent anything from burning. Leave the slow cooker to do all the hard work and enjoy the results.

The finished stew should have a wonderful and slightly thick gravy which is perfect for mopping up with bread. The meat will be falling off the bone and the vegetables will be soft and tender.

You can enjoy the stew with dinner rolls or crusty bread, make sure there’s plenty of it, you’re gonna need it!