Lamb and Mushroom Stew

Ingredients

2 pounds boned lamb shoulder fat-trimmed,
and cut into 1 1/2" chunks
(substitute beef chuck for beef stew)
1/2 pound common mushrooms
1/2 pound fresh shiitake mushrooms
(or more common mushrooms)
3/4 pound onions peeled, and
coarsely chopped
1 cup thinly-sliced carrots
4 garlic cloves minced
2 ounces thin-sliced pancetta or bacon chopped
1 cup dry red wine
3 tablespoons minced fresh basil leaves
1 tablespoon minced fresh rosemary leaves
5 whl cloves
1 pkt frozen peas - (10 oz)
1 tablespoon cornstarch
Salt to taste
Freshly-ground black pepper to taste

Preparation

1
In a 6-quart pressure cooker over high heat, frequently stir lamb until browned, about 15 minutes. With a slotted spoon, transfer lamb to a bowl.
2
Meanwhile, rinse common mushrooms, trim stem ends, and quarter mushrooms. Rinse shiitakes, discard stems, and slice caps.
3
In cooker, stir common mushrooms, shiitakes, onions, carrots, garlic, and pancetta until onions are lightly browned, about 10 minutes. Add lamb and juices, wine, basil, rosemary, and cloves.
4
Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 pounds); adjust heat to stabilize cooking rate. Cook 20 minutes. Release pressure quickly, running cold water over pan.
5
Open pan. If desired, discard cloves. Add peas to pan. Mix cornstarch with 2 tablespoons water and stir into mixture, then stir stew over high heat until boiling. Season to taste with salt and pepper.
6
Serve with mashed potatoes or cooked rice.
7
This recipe yields 6 servings.

Tools

 



Yield:

6.0 servings

Added:

Wednesday, December 9, 2009 - 11:40pm

Creator:

Anonymous

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