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Lamb Stew In an Hour

Carolyn Marie Hudler

"Lamb stew cooked in the pressure cooker and done in under 1 hour. The unique ingredient, which is corn, will surprise you with the flavor."
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55 m servings 479 cals
Original recipe yields 6 servings

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  • Prep

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  1. 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. 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. Release pressure from cooker. Add 2 cups water, potatoes, carrots, and onion to the lamb mixture.
  4. Lock lid on the cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent. Cook another 8 minutes.

Nutrition Facts

Per Serving: 479 calories; 25.5 g fat; 29.8 g carbohydrates; 32.8 g protein; 108 mg cholesterol; 644 mg sodium. Full nutrition

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Read all reviews 4
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While I liked the stew I altered two things as I thought them to be suspicious. First I cooked the lamb cubes for 15 minutes, rather than 25 minutes, and that resulted in more of the meat being...

The stew was really good. I did use less allspice. A very tasty dish for lamb!

My wife and I made this tonight and we both thought it was great! I opted to keep the recipie as is but as someone else mentioned did add some cornstarch form

This is really good! I loved the end result but had to change it to fit my taste. However, the recipe is great and I have given it to several friends who have made it and said, "I made that re...