Chuck Williamss Lamb Stew with Couscous Pressure Cooker Recipe

Recipe Category: Stew


Chuck Williamss Lamb Stew With Couscous Pressure Cooker Recipe


SERVES 6 – Cooker: 6- to 8-quart – Time: 15 minutes at HIGH pressure

  • 3 pounds lamb shoulder, trimmed of excess fat and cut into 2-inch chunks
  • olive oil, for coating
  • ½ teaspoon each ground ginger, turmeric, and allspice, mixed together
  • ½ cup (1 stick) unsalted butter
  • 2 tablespoons light olive oil
  • 1 cup dry white or red wine
  • 1 large white onion, coarsely chopped
  • 5 large carrots, cut into 1-inch chunks
  • 4 small to medium turnips or parsnips, peeled and cut into 1-inch chunks
  • 1 (16-ounce) can tomato sauce
  • 5 cups water, or to just reach the top of the vegetables
  • sea salt and freshly ground black pepper
  • 1½ (10-ounce) boxes instant couscous (2¼ cups)
  • 2½ cups boiling water
  • ½ pound green beans, trimmed and cut into 1-inch lengths
  • 3 medium zucchini, cut into 1-inch chunks
  • hot pepper sauce, such as Tabasco.


  1. Marinate the meat: Rub the meat with oil and the mixture of spices
  2. Let sit at room temperature for an hour or overnight in the refrigerator
  3. In a 6- to 8-quart pressure cooker, melt ¼ cup (½ stick) of the butter with the light olive oil over medium-high heat until foamy
  4. Brown the meat in batches in a single layer on all sides, 5 to 7 minutes per batch
  5. Transfer the browned meat to a plate
  6. Add the wine and scrape up any browned bits on the bottom of the pot
  7. Add the onion, carrots, and turnips, then the tomato sauce and water and bring to a boil
  8. Return the meat and any accumulated juices to the pot
  9. Season with salt and pepper to taste
  10. Close and lock the lid
  11. Set the burner heat to high
  12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  13. Set a timer to cook for 15 minutes
  14. Spread the couscous in a layer in a 9 x 13-inch rectangular baking pan
  15. Pour over the boiling water
  16. Cut the remaining ¼ cup (½ stick) butter into pieces and stir into the couscous along with ½ teaspoon salt
  17. Cover tightly with aluminum foil, then a dish towel
  18. Let stand 10 to 15 minutes
  19. It will keep warm until the stew is ready

Makes about 8 cups couscous

  1. Remove the pot from the heat
  2. Open the cooker with the Natural Release method; let stand for 15 minutes
  3. Be careful of the steam as you remove the lid
  4. Stir in the green beans and zucchini and let simmer gently, uncovered, for 10 minutes over medium heat
  5. Add hot sauce to taste
  6. Skim any fat from the top of the sauce
  7. Taste for salt
  8. Uncover the couscous and fluff with a fork
  9. Serve the stew in shallow bowls over a nice mound of the couscous

Full List of Stew Recipes
Full List of Lamb Recipes

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