Lamb and Mushroom Stew
By: Anonymous
Published: Wednesday, December 9, 2009 - 11:40pm

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
Mashed potatoes or hot cooked rice

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.