Weekend Cooking: Pressure Cooker Lamb Stew
16 Oct 2016

Weekend Cooking: Pressure Cooker Lamb Stew

16 Oct 2016

Tesco was selling lamb shoulder cubes for cheap during the Deepavali festive season, and I figured I’d bring out my pressure cooker and let it see some action.  I based this recipe on one I found on food.com, and it was super easy to make and turned out really yummy.

I love my pressure cooker!

Pressure Cooker Lamb Stew


  • 2 tablespoons olive oil20161016_173924
  • 2 medium onions, thinly sliced
  • 3 cloves garlic, minced
  • 1/4 cup apple cider vinegar
  • 1 kilogram lamb shoulder cubes
  • 3 tomatoes, coarsely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 20161016_1749151 teaspoon dried oregano
  • 2 bay leaves
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 large red bell pepper, seeded,cut into eighths
  • 1 large green bell pepper, seeded,cut into eighths
  • 20 grams parsley, finely minced


In a large skillet or dutch oven over high heat, heat 1 tablespoon of olive oil.  Add the lamb in batches, and brown them on all sides.  Remove the lamb from heat and set aside.

20161016_175914In the same pan, heat the remaining 1 tablespoon olive oil over medium heat.  Add the onions and garlic and cook, until onions are soft, about 2 minutes.  Stir in the vinegar and, while cooking for 1 to 2 minutes over medium heat, scrape any browned bits from the bottom.  Return the lamb to the pan, and add the tomatoes, tomato paste, basil, oregano, bay leaves, salt and pepper.  Stir well to blend.

20161016_181154Transfer the mixture to the pressure cooker pot.  Lock the lid in place, and cook using the “Beef/Mutton” setting, 40 minutes.  When done, let the pressure drop using the quick-release method.  Remove the lid, tilting it away from you to allow any excess steam to escape.  The lamb should be fork tender.

Transfer the mixture back to the skillet or Dutch oven.  Remove the bay leaves and stir in the red and green peppers.  Cover and simmer over medium heat until peppers are crisp-tender, another 5 to 8 minutes.


Ladle the stew into bowls and serve with crusty, hearty white bread.

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