Lamb Stew
Description
This hearty lamb stew is pressure-cooked with tomatoes, bell peppers, and Mediterranean herbs for a rich, savory flavor. The tender lamb is served over wide noodles, making it a satisfying and comforting meal for the whole family.Ingredients
Directions
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In pressure cooker, heat oil.
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Saut onions and garlic until onions are soft, about 2 minutes.
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Stir in vinegar and, while cooking for 1 to 2 minutes over medium
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heat , scrape any browned bits from the bottom.
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Add lamb, tomatoes, tomato paste, basil, oregano, bay leaves, salt and pepper to taste.
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Stir well to blend 2.
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Lock lid in place and, over high heat, bring to high pressure; cook 12 minutes.
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Let the pressure drop naturally, about 7 to 10 minutes, or use a quick-release method.
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Remove lid, tilting it away from you to allow any excess steam to escape.
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If the lamb is not fork tender, return to high pressure for 5 minutes more.
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Remove bay leaves; stir in the red and green peppers.
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Cover and simmer over medium heat until peppers are crisp-tender, another 5 to 8 minutes.
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Stir in the parsley and adjust seasonings before serving.
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Serve over wide noodles.
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Gail Shermeyer
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1032.6kcal
- % Daily Value *
- Total Fat 57.2g88%
- Saturated Fat 21.8g110%
- Cholesterol 220.2mg74%
- Sodium 977.5mg41%
- Total Carbohydrate 78.1g27%
- Dietary Fiber 26.0g104%
- Sugars 14.1g
- Protein 68.8g138%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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