• 1-1.5 lb stewing lamb (bite-size pieces)
  • 3 tbsp flour
  • Salt & pepper
  • 2-3 tbsp olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, smashed and minced
  • 2 cups chopped celery
  • 2-3 cups carrots cut into 1” pieces
  • 4 cups baby potatoes
  • 2 cups frozen peas (optional)
  • ½ cup red wine
  • 1 tbsp balsamic vinegar
  • 2 tsp worcestershire sauce
  • 1 small tin tomato paste
  • 1-2 bay leaves
  • 1 sprig rosemary and thyme
  • 2 cups beef broth (or enough to just cover lamb)
  • 1 14 oz tin fire-roasted tomatoes
  • Feta cheese and chopped parsley for garnish.
  • A good quality rye bread to sop up the juices (optional)
  1. Place the flour, salt and pepper in a bowl and coat each piece of lamb with the mixture.
  2. Heat oil in pressure cooker pot and on saute mode brown lamb, try not to crowd or cook in batches if necessary.
  3. Remove meat to a plate or bowl and set aside.
  4. Saute onion until softened.
  5. Add garlic and saute for a minute or two.
  6. Deglaze with wine, scraping any brown bits from the pan
  7. Dump in carrots, celery, peas and potatoes and stir to combine.
  8. Stir in tomato paste.
  9. Add tomatoes and seasonings.
  10. Add lamb back in pot and stir in enough beef broth to cover meat.
  11. Set cooking time for 15 minutes on high.
  12. When natural pressure is released carefully remove lid.
  13. Ladle into bowls and serve with feta, a sprinkling of parsley and pass the bread.