Prep 15 mins
Cook 50 mins
A good hearty stew and something to use left over leg of lamb bone for.
- 1 left over leg of lamb, cut through at joint
- 1 cup barley
- 5 carrots, sliced
- 3 onions, quartered
- 2 beef bouillon cubes
- 1 cup frozen peas
- slice excess meat off bone and cut into bite size pieces and set aside. Place bones in pressure cooker with 6 cups of water, barley and boullion. Bring to high pressure and cook for 20 mins and release pressure.
- Remove bone(trim any additional meat) and then add all the vegetables except the peas(if using green beans, add now).
- Cook on high for 8-10 minutes, release pressure and add peas and meat.