Pressure Cooker Lamb Stew Recipe | My Sugar Free Kitchen
This is a pressure cooker lamb stew with a base of tomato, fresh rosemary, onions, carrots, potatoes and peas. It takes less than 30 minutes to create a tasty tender, melted lamb stew with a rich thick sauce like sauce that’s perfect to prepare ahead of time in the colder months so you have healthy comfort food on tap. No takeaway is needed.
If you don’t have a pressure cooker, you can still make this recipe with the same ingredients, either by using your slow cooker, on the stove, or in the oven.
- your slow cooker on low setting for 8 hours
- saucepan with a heavy base over medium to low heat for 90 minutes (lid on)Cook in the oven in a saucepan with
- lid for 60 minutes at around 180 forced fan.
Cook on the stove in a
You may also be interested in:
Slow cooker lamb ragout with
pressure cooker lamb stew Papperdelle – Perfect for freezing
Lamb stew is a real comfort meal and so filling. One of the reasons I love making this dish is that it freezes very well, so when I make a batch on a Sunday afternoon, I divide it into freezer containers, wait for it to cool down a bit and freeze. They will be good for 8 weeks.
Side note: we all know that lamb and rosemary go together like Ben and Jerry, but hey, you could also use another type of meat and grass, keeping everything else the same.
Here are some ideas I’ve played with:
- beef basil
- chicken with oregano and thyme
- /cilantro and pork mint and
- turkey fennel
- paprika, oregano, garlic
saltDo you love winter comfort food? Check out these – >>> Apricot Curry Chicken Casserole, Pressure Cooker Chicken Stew, Beef Massaman Curry Pressure Cooker, Slow Cooker Moroccan Chicken, Pressure Cooker Veal Massaman Curry
must confess that I’ve been eating quite a few stews lately with the drop in temperature here on the Sunshine Coast. Cool in the mornings and evenings, just enough to take out the Ugg boots and winter wool makers.
Luckily, although it’s still nice enough to leave early on a Sunday morning to the beach to grab our bowls of Acai from our favorite café. We usually take the dog, have a coffee and sit on the beach eating our delicious and very cold acai bowls loaded with fruit. They are one of the things I look forward to every other week with my husband when he is home from work. It’s our thing.
Tips for making lamb stew in pressure
- cooker Brown the lamb before adding the rest of the ingredients. This applies regardless of whether you are making this dish in the pressure cooker, slow cooker, stove or oven. Browning the meat, seals the flavors and helps to make a stew with more interesting layers.
- Use fresh herbs. It makes all the difference and adds a real freshness and lightness to the stew.
- Thicken with cornmeal/cornstarch. If after cooking, you have released the pressure and removed the lid, it is a little too liquid, thicken the sauce with a suspension of conflour / cornstarch. (see step 12 in Instructions)
This is a winter family favorite, packed with nutritious, high-protein, low-fat vegetables. I tend to find this a meal in itself and I don’t need any other side dishes or bread, but if you really want to treat yourself, there’s one thing that certainly beats everything else: crispy garlic and herbal bread that you can separate and dip into the sauce while eating it all.