Classic Lamb Stew (PKP 4.8L & 5.7L)
Making a lamb stew this tender would take hours in a slow cooker. The PKP makes this hearty warming stew in just 30 minutes.
Best served with crusty bread or creamy mash, with some extra veggies on the side.
500g diced lamb
3 tbsp plain flour
2 tbsp olive or cooking oil
1 onion, peeled and diced
1 small swede, peeled and diced
2-3 medium carrots, peeled and diced
2-3 celery sticks, trimmed and chopped
3 sprigs fresh rosemary
1 bay leaf
500ml lamb stock
Salt and pepper (to taste)
In a mixing bowl, toss the lamb in the flour until all sides are coated.
Select the SAUTE function, add the oil and allow to heat. Add the lamb and stir regularly for about 2 minutes, until the lamb begins to brown on all sides.
Add the rest of the ingredients, apart from the stock, and continue to stir for a further 3 minutes, then press CANCEL.
Add the stock and stir to combine.
Put the lid on and close the pressure valve then select the STEW/SOUP function.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
If you like your gravy a bit thicker, use the SAUTE function again and stir in some cornflour for a few minutes to thicken the stew.
Serve with crusty bread, mash or extra veggies on the side.