Prep 30 mins
Cook 40 mins
- 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
- 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.
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.
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!
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.