Classic Lamb Stew
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)
Suitable for: Pressure King Pro 5L 12-in-1 Pressure Cooker
In a mixing bowl, toss the lamb in the flour until all sides are coated.
Select the BROWNING function, add the oil and allow to heat. Add the lamb and stir regularly for ~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 cancel the BROWNING function.
Add the stock and stir to combine.
Put the lid on and close the pressure valve then select the STEW function and adjust the time to 20 minutes.
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 BROWNING function again and stir in some cornflour for a few minutes to thicken the stew.