Name: Lamb Stew In an Hour
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Lamb, cut into 1-inch cubes - 2 ½ pounds; Water - 2 cups; Corn kernels, pureed in a blender - 1 cup; Chicken soup base - 1 ½ tablespoons; Bay leaf - 1; Dried marjoram - 1 tablespoon; Dried parsley - 1 tablespoon; Dried chives - 1 teaspoon; Ground allspice - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Water - 2 cups; New potatoes, cut into chunks - 8; Baby carrots - 16; Onion, cut into wedges - 1 small

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lamb Stew In an Hour

1. Olive oil - 2 tablespoons

2. Lamb, cut into 1-inch cubes - 2 ½ pounds

3. Water - 2 cups

4. Corn kernels, pureed in a blender - 1 cup

5. Chicken soup base - 1 ½ tablespoons

6. Bay leaf - 1

7. Dried marjoram - 1 tablespoon

8. Dried parsley - 1 tablespoon

9. Dried chives - 1 teaspoon

10. Ground allspice - 1 tablespoon

11. Salt and ground black pepper to taste - 1 tablespoon

12. Water - 2 cups

13. New potatoes, cut into chunks - 8

14. Baby carrots - 16

15. Onion, cut into wedges - 1 small

How to cook deliciously - Lamb Stew In an Hour

1. Stage

Heat olive oil in a pressure cooker over medium heat. Cook and stir lamb in hot oil until browned completely, about 10 minutes. Add 2 cups water, pureed corn, chicken soup base, bay leaf, marjoram, parsley, chives, allspice, salt, and black pepper to the lamb.

2. Stage

Lock the lid onto the pressure cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent; cook 25 minutes.

3. Stage

Release pressure from cooker. Add 2 cups water, potatoes, carrots, and onion to the lamb mixture.

4. Stage

Lock lid on the cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent. Cook another 8 minutes.