With the weather we have been having lately, you never know how the heck you are supposed to shop. You buy your groceries when it is 45 degrees, then two days later when it is pushing 80, you don’t know what to make with the stuff you bought to prepare lots of heavy, wintry dishes. Such was my dilemma recently with some lamb that I had earmarked for a hearty winter meal.
Once again, TV to the rescue! I was watching an episode of My Little Paris Kitchen, and Rachel Khoo, who hosts the show (and manages to cook some good stuff in a kitchen even smaller than mine) made a Spring Lamb Stew, which seemed to be just right for the warmer weather. I used her basic recipe as a jumping off point and made a few of my own changes. I would have used a cheaper cut of lamb if my store had it, but I ended up using some bone-in lamb steaks. I threw the bones in with everything else and removed them before serving.
This is a much lighter stew than the heavy, gravy-rich stews that you would serve to warm your chilled bones in the cold winter weather. It is somewhere between a soup and a stew. Served in bowls, it is substantial enough to serve as a meal, but not so much as to induce hibernation. In fact, I think this would be appropriate for all but the hottest summer days, which is why I called it Pressure Cooker Three-Season Lamb Stew.
It was a Friday evening so I just wanted to make something quick and easy. I used packaged pre-peeled carrots and probably would have used pre-cleaned beans as well if the store would have had them. It needs to cook at pressure for only twelve minutes, but the time it takes to bring to a simmer and the natural pressure release brings the cooking time to about 30 minutes. It is very tasty topped with Dijon mustard.
For the pearl onions, I used this method on StartCooking.com to peel them so as not to drive myself crazy peeling many tiny onions.
I’d love to hear your feedback!
|Pressure Cooker Three-Season Lamb Stew|| |
- 2 pounds lamb, cut into one inch chunks. If your lamb has bones, save for the pot and remove later
- 2 tablesppons oil (I used coconut oil)
- 1 medium onion, chopped
- 5 cloves garlic, chopped
- 1 can beer (12 oz.), lager works well for this recipe
- 2 cups chicken stock
- 1 tablespoon Worchestershire sauce
- 1 tablespoon tomato paste
- 2 sprigs thyme
- 1 generous tablespoon Herbes de Provence (I use Penzey's, but it is a pretty standard blend, so use your favorite)
- 1 package (around 20-25) pearl onions
- 4 stalks celery, cut in chunks
- ½ pound baby carrots
- ½ pound green beans, trimmed
- ½ pound tiny potatoes, halved
- salt and pepper to taste
- Dijon mustard
- In the pressure cooker, Brown the lamb in the oil on all sides
- Add the chopped onion and sauté until it starts to soften
- Add the garlic and continue to sauté for a minute or so
- Add beer, chicken stock, Worcestershire sauce, tomato paste, Herbes de Provence and thyme
- Bring to a simmer
- Add the celery, pearl onions, carrots, green beans and pototatoes
- Season with a little salt and pepper
- Put the top on the pressure cooker and bring to high pressure
- When high pressure is reached, reduce heat to maintain high pressure and set timer for 12 minutes
- When timer sounds, remove from heat and let pressure come down naturally
- Adjust salt and pepper to taste
- Remove any bones and thyme stems
- Serve in bowls and top with Dijon mustard