Lamb stew prepared in a pressure cooker and finished in less than one hour. The flavor of the unusual ingredient, maize, will astound you.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 2 ½ pounds lamb, cut into 1-inch cubes
- 2 cups water
- 1 cup corn kernels, pureed in a blender
- 1 ½ tablespoons chicken soup base
- 1 bay leaf
- 1 tablespoon dried marjoram
- 1 tablespoon dried parsley
- 1 teaspoon dried chives
- 1 tablespoon ground allspice
- salt and ground black pepper to taste
- 2 cups water
- 8 new potatoes, cut into chunks
- 16 baby carrots
- 1 small onion, cut into wedges
Instructions
- 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.
Nutrition Facts
| Calories | 476 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 4 g |
| Protein | 33 g |
| Saturated Fat | 9 g |
| Sodium | 638 mg |
| Sugars | 3 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Definitely will make again. The only thing I changed was that I threw in a chicken bullion cube instead of the chicken soup base because I didn’t have any, and I used chicken stock instead of some of the water to hopefully not lose flavor. It was even better the second day as leftovers!
Great recipe. Just need to tweak cooking time for meat next time. Will be great with crunchy bread.
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 cooker.
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
The stew was really good. I did use less allspice. A very tasty dish for lamb!
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 like pulled lamb rather than chunks of lamb. Second, I only used 1 teaspoon of allspice thinking one Tablespoon was too much, and I was glad I made that decision. We like plenty of thickened liquid in a stew so I used extra water and thickened with corn starch. I expect the pureed corn was for thickening, but it really didn’t do a thing.
This is really good! I loved the end result but had to change it to fit my taste. However, the recipe is great and I have given it to several friends who have made it and said, “I made that recipe you gave me but it was nothing like what we had at your house.” I then tell them the changes I made and several admitted they liked this one better. Proof that it is worth ***** THanks,!