Baby Spring Lamb Stew Pressure Cooker Recipe

Baby Spring Lamb Stew Pressure Cooker Recipe

Ingredients

Makes 2½ cups or 20 (1-ounce) ice-cube tray servings – Cooker: Any size – Time: 15 minutes at HIGH pressure

• 1 (½-pound) lamb shoulder chop
• 1 teaspoon unsalted butter
• 1 (2-inch) chunk leek (white part only), trimmed, halved lengthwise, rinsed well, and sliced ½ inch thick
• 1 cup water or Baby Chicken Stock
• 1 medium new white potato, peeled and cut into 1-inch pieces (about ¾ cup)
• 1 medium turnip, peeled and cut into 1-inch pieces (about ½ cup)
• 1 medium carrot, peeled and cut into 1-inch pieces (about ½ cup)
• 1 tablespoon minced fresh flatleaf parsley
• ¼ cup frozen green peas

Method

1. Cut the lamb chop into ¾-inch pieces, leaving the pieces on the bone
2. You will remove the bones after the stew is cooked
3. Trim away and discard any large chunks of fat
4. Count the pieces of meat and jot down the number
5. Melt the butter over medium heat in the pressure cooker
6. When it starts to foam, add the meat and brown it lightly for about 2 minutes, turning the pieces as they lose their pink color
7. Add the leek and cook, stirring, until it just begins to soften, about 2 minutes
8. Add the water, potato, turnip, carrot, and parsley, stirring to combine
9. Close and lock the lid
10. Set the burner heat to high
11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
12. Set a timer to cook for 15 minutes
13. Remove the pot from the heat
14. Open the cooker with the Quick Release method
15. Be careful of the steam as you remove the lid
16. Using tongs, remove the meat to a plate, counting to be sure you have removed all of the pieces
17. Place the plate in the refrigerator for a few minutes
18. While the lamb cools, carefully stir the frozen peas into the stew remaining in the pressure cooker
19. When the lamb is cool enough to handle, use your fingers to remove any bones or hard pieces of gristle
20. Discard any large pieces of fat
21. Stir the meat back into the stew
22. Transfer the stew to a food processor, blender, or food mill and puree until smooth
23. Use or let cool completely and store in the refrigerator 1 to 2 days or the freezer up to 3 months

Full List of Stew Recipes
Full List of Baby-Food Recipes