Total Steps
10
Ingredients
16
Tools Needed
3
Ingredients
- Mashed potatoes or hot cooked rice(optional)
- Freshly-ground black pepper(optional)
- Salt(optional)
- 1 tablespoon cornstarch
- 1 package frozen peas (10 oz)
- 5 whole cloves
- 1 tablespoon minced fresh rosemary leaves
- 3 tablespoons minced fresh basil leaves
- 1 cup dry red wine
- 2 ounces thin-sliced pancetta or bacon, chopped
- 4 cloves garlic, minced
- 1 cup thinly-sliced carrots
- 3/4 pound onions, peeled and coarsely chopped
- 1/2 pound fresh shiitake mushrooms
- 1/2 pound common mushrooms (or more)
- 2 pounds boned lamb shoulder, fat-trimmed, cut into 1 1/2-inch chunks (substitute beef chuck for beef stew)
Instructions
Step 1
In a 6-quart pressure cooker over high heat, frequently stir lamb until browned.
Step 2
With a slotted spoon, transfer lamb to a bowl.
Step 3
In the cooker, stir common mushrooms, shiitake mushrooms, onions, carrots, garlic, and pancetta until onions are lightly browned.
Step 4
Add lamb and juices, wine, basil, rosemary, and cloves.
Step 5
Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 pounds); adjust heat to stabilize cooking rate. Cook.
Step 6
Release pressure quickly by running cold water over the pan.
Step 7
Open the pan. If desired, discard cloves. Add peas to the pan.
Step 8
Mix cornstarch with 2 tablespoons water and stir into the mixture, then stir the stew over high heat until boiling.
Step 9
Season to taste with salt and pepper.
Step 10
Serve with mashed potatoes or cooked rice.