This is how my mother prepared the scalloped potatoes, ham, and mushroom soup. The recipe is my favorite because seasonings are not required and it always turns out well. This is transformed into a main dish by placing the optional ham slices in the bottom of the pan.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
Ingredients
- 1 pound lamb stew meat, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- ½ cup chopped onion, or to taste
- 2 cups chicken broth
- 1 pound carrots, cut into 1/2-inch slices
- ¾ pound purple sweet potatoes, peeled and cubed
- ½ pound russet potatoes, cubed
- 2 teaspoons salt
- 2 teaspoons Dijon mustard
- 2 teaspoons ground thyme
- 2 teaspoons dried rosemary
- 1 ½ teaspoons tomato paste
- ½ teaspoon dried mint
- ½ teaspoon ground black pepper, or more to taste
- 1 tablespoon chopped fresh parsley, or to taste
Instructions
- Toss lamb in flour to coat.
- Heat oil in a multi-functional pressure cooker (such as Instant Pot) set to the Saute function. Add lamb to the hot oil and brown on all sides, 3 to 4 minutes. Add onion and saute until soft, 3 to 4 minutes.
- Pour broth into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a spatula. Stir in carrots, sweet potatoes, russet potatoes, salt, Dijon mustard, thyme, rosemary, tomato paste, mint, and 1/2 teaspoon pepper. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 minutes. Switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
- Garnish servings with fresh parsley and season with pepper.
- You can use beef broth instead of chicken, and taro root or golden russets for the sweet potatoes.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 5 g |
| Protein | 15 g |
| Saturated Fat | 2 g |
| Sodium | 1326 mg |
| Sugars | 7 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |