Ingredients55 m servings 479 cals
- 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.
- Lock the lid onto the pressure cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent; cook 25 minutes.
- Release pressure from cooker. Add 2 cups water, potatoes, carrots, and onion to the lamb mixture.
- Lock lid on the cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent. Cook another 8 minutes.
Per Serving: 479 calories; 25.5 g fat; 29.8 g carbohydrates; 32.8 g protein; 108 mg cholesterol; 644 mg sodium. Full nutrition
ReviewsRead all reviews 5
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!
Very good stew. I didn't go with all the spices as I wanted to be able to taste the meat. I cooked it for only 20 minutes and it was excellent - tender and tasty. My first time using a pressure...
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