Pressure Cooker Lamb Stew
, Serves 6
A hearty lamb stew with grated vegetables that melt into the broth, pressure cooked in two stages.
| 900 g lamb leg, cubed | Cut lamb, season, brown in oil | Add onion & celery, sauté 2-3 min | Add grated veg, cabbage, sauce & stock | Pressure cook 15 min, quick release | Stir in potatoes, carrots & leek | Pressure cook 4 min, quick release |
| 1/2 tsp salt (or to taste) | ||||||
| 1/4 tsp black pepper (or to taste) | ||||||
| 2 tbsp sunflower oil | ||||||
| 1 large onion, peeled and diced | ||||||
| 2 sticks celery, washed and diced | ||||||
| 1 medium carrot, peeled and grated | ||||||
| 1 medium potato, peeled and grated | ||||||
| 1/4 small white cabbage, shredded | ||||||
| 2 tbsp Worcestershire sauce | ||||||
| 3 tbsp tomato paste | ||||||
| 475 ml vegetable stock | ||||||
| 3 medium potatoes, peeled and cubed | ||||||
| 2 large carrots, peeled and thickly sliced | ||||||
| 1 large leek, washed and sliced |
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