Try this comforting stew for a change of pace. It will make a great weeknight meal for your family, and when the weather is cold, it will warm their tummies.
SERVES 6
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 3 pounds leg of lamb, cut into 1-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 large onion, finely chopped
- 1½ teaspoons dried thyme
- 1½ cups chicken stock (page 19) or store-bought chicken broth
- 1½ cups beef stock (page 20) or store-bought beef broth
- 12 small red-skinned or Yukon Gold potatoes, scrubbed and halved
- 4 medium carrots, peeled and cut into 2-inch lengths
- 12 pearl onions, peeled
- 2 cups frozen petite peas, defrosted
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Sprinkle the lamb evenly with salt and pepper, add the meat to the pot, a few pieces at a time, being careful not to crowd the pot, and brown, transferring the browned meat to a plate. Add the garlic, onion, and thyme to the pot and sauté for 2 minutes, or until the onion begins to soften. Add the stocks, scraping up any browned bits on the bottom. Return the lamb to the pot and add the potatoes, carrots, and pearl onions. Lock the lid in place and cook at high pressure for 14 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Carefully remove the meat and vegetables to a serving bowl. Remove any excess fat from the surface of the sauce and stir in the peas. Cook for 1 minute over medium-high heat to warm the peas. Pour the sauce over the meat and vegetables and serve immediately.
