Top Review by Jim in Iowa
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.
- 1 tablespoon olive oil
- 2 medium onions, thinly sliced
- 1 tablespoon minced garlic
- 1⁄4 cup red wine vinegar, preferably balsamic
- 2 lbs lamb shoulder, trimmed,cut into 2-inch cubes
- 14 ounces tomatoes, coarsely chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 bay leaves
- ground black pepper
- 1 large red bell pepper, seeded,cut into eighths
- 1 large green bell pepper, seeded,cut into eighths
- 1⁄3 cup finely minced parsley
Directions See How It's Made
- In pressure cooker, heat oil.
- Sauté onions and garlic until onions are soft, about 2 minutes.
- Stir in vinegar and, while cooking for 1 to 2 minutes over medium heat, scrape any browned bits from the bottom.
- Add lamb, tomatoes, tomato paste, basil, oregano, bay leaves, salt and pepper to taste.
- Stir well to blend Lock lid in place and, over high heat, bring to high pressure; cook 12 minutes.
- Let the pressure drop naturally, about 7 to 10 minutes, or use a quick-release method.
- Remove lid, tilting it away from you to allow any excess steam to escape.
- If the lamb is not fork tender, return to high pressure for 5 minutes more.
- Remove bay leaves; stir in the red and green peppers.
- Cover and simmer over medium heat until peppers are crisp-tender, another 5 to 8 minutes.
- Stir in the parsley and adjust seasonings before serving.
- Serve over wide noodles.