Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pressure Cooker Lamb Stew Recipe
    Lost? Site Map

    Pressure Cooker Lamb Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In pressure cooker, heat oil.
    2. 2
      Sauté onions and garlic until onions are soft, about 2 minutes.
    3. 3
      Stir in vinegar and, while cooking for 1 to 2 minutes over medium heat, scrape any browned bits from the bottom.
    4. 4
      Add lamb, tomatoes, tomato paste, basil, oregano, bay leaves, salt and pepper to taste.
    5. 5
      Stir well to blend Lock lid in place and, over high heat, bring to high pressure; cook 12 minutes.
    6. 6
      Let the pressure drop naturally, about 7 to 10 minutes, or use a quick-release method.
    7. 7
      Remove lid, tilting it away from you to allow any excess steam to escape.
    8. 8
      If the lamb is not fork tender, return to high pressure for 5 minutes more.
    9. 9
      Remove bay leaves; stir in the red and green peppers.
    10. 10
      Cover and simmer over medium heat until peppers are crisp-tender, another 5 to 8 minutes.
    11. 11
      Stir in the parsley and adjust seasonings before serving.
    12. 12
      Serve over wide noodles.

    Ratings & Reviews:

    • on March 05, 2002

      55

      Excellent, really great flavor and fairly easy to make. I browned the lamb first, and next time I may add a little thickner at the end, but overall it's going to be a regular dish for me.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2013

      Scoured the web for a lamb stew with green peppers. This is delicious. Exactly what I was looking for. Just like my aunt used to make! It was easy and quick and worth it! Making it fir the second time right now!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2010

      55

      This is great. Easy to make and tasty. I started with close to 2 lbs. of raw bone-in lamb and by the time I cut most of the fat off and bone, turned out to be 8 oz. worth of meat. I loved how quick this was. This is something I would make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

    Advertisement

    Nutritional Facts for Pressure Cooker Lamb Stew

    Serving Size: 1 (498 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 706.5
     
    Calories from Fat 474
    67%
    Total Fat 52.7 g
    81%
    Saturated Fat 21.6 g
    108%
    Cholesterol 163.7 mg
    54%
    Sodium 216.8 mg
    9%
    Total Carbohydrate 16.2 g
    5%
    Dietary Fiber 4.4 g
    17%
    Sugars 8.7 g
    34%
    Protein 40.6 g
    81%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites