Navarin Spring Lamb Stew Pressure Cooker Recipe

Navarin Spring Lamb Stew Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 15 minutes for lamb, 4 minutes for vegetables at HIGH pressure

• 2 tablespoons olive oil, as needed
• 2 pounds lamb shoulder, trimmed of excess fat and cut into 3-inch chunks
• 1 tablespoon sugar
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 1 cup dry white wine
• 1 large white or yellow onion, cut into 8 wedges, then cut into slivers
• 2 plum tomatoes (canned are ok), seeded and chopped
• 3 tablespoons chopped fresh tarragon OR 2 teaspoons dried herbes de Provence
• 2 cloves garlic, pressed
• 3 tablespoons butter
• 2 bunches baby carrots (14 to 16 carrots, about 10 ounces-not from a bag), peeled and stems trimmed down to ½ inch (or 4 medium carrots, sliced ½ inch thick)
• ½ pound baby turnips (10 to 12), peeled and left whole or halved (or 3 medium turnips, peeled and cubed)
• 1½ cups fresh peas (about 1 pound unshelled peas) or thawed frozen petite peas
• 8 ounces green beans, ends trimmed and cut into 3-inch lengths
• salt and freshly ground black pepper

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
2. Brown the meat in batches in a single layer on all sides, 5 to 7 minutes per batch
3. Use a slotted spoon to transfer the browned meat to a plate
4. Return the meat and any accumulated juices to the pot
5. Sprinkle with the sugar and stir to coat
6. Sprinkle with the flour and stir again
7. Cook, stirring, for 3 minutes
8. Add the broth and wine and bring to a boil, scraping up any browned bits from the bottom of the pot
9. Add the onion, tomatoes, tarragon, and garlic
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. Remove the pot from the heat
15. Open the cooker with the Natural Release method; let stand for 15 minutes
16. Be careful of the steam as you remove the lid
17. In a large saute pan, melt the butter over medium heat until foamy, then add the carrots, turnips, peas, and green beans and cook for 10 minutes, stirring to coat all the vegetables with the butter
18. You are cooking them just slightly; do not brown
19. Add the vegetables to the meat in the pressure cooker
20. Close and lock the lid
21. Set the burner heat to high
22. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
23. Set a timer to cook for 4 minutes
24. Open the cooker with the Quick Release method
25. Be careful of the steam as you remove the lid
26. Skim any fat from the top of the sauce
27. Season to taste with salt and pepper
28. Serve immediately

Full List of Stew Recipes
Full List of Lamb Recipes