As some of you know we have been homeless for the past few months. Our condo in Montreal sold and closed the 12th October. All our wordly possessions were packed into an 8’x8’x16’ POD moving container which is now waiting for delivery this coming week.
During the transition of closing in Montreal and closing here in Nova Scotia we have been staying with my daughter, son-in-law and their two kidlings. I’m getting to my point…really I am…
So, one day my daughter brought home a lamb stew from her favourite take-away place in Halifax…Jane’s…and oh my was it ever good!
Fast forward to present day…we have moved into our little RED by the SEA…no furniture yet…but I have all my cooking gear from the boat including my pressure cooker…and I was dying to recreate that yummy stew.
Pretty darned pleased with the results. Rich deep flavours, super tender little morsels of lamb and it made four generous servings so I can stash the leftovers away for another meal. And the best part, once all the sautéing was done, cooking time was just 15 minutes in the pressure cooker. All that awesomeness usually credited to hours of stove top simmering done in so little time.
There you have it Galley Peeps, a fairly lengthy post…and just one lowly image…but a recipe I am sure you will enjoy.
- 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)
- Place the flour, salt and pepper in a bowl and coat each piece of lamb with the mixture.
- Heat oil in pressure cooker pot and on saute mode brown lamb, try not to crowd or cook in batches if necessary.
- Remove meat to a plate or bowl and set aside.
- Saute onion until softened.
- Add garlic and saute for a minute or two.
- Deglaze with wine, scraping any brown bits from the pan
- Dump in carrots, celery, peas and potatoes and stir to combine.
- Stir in tomato paste.
- Add tomatoes and seasonings.
- Add lamb back in pot and stir in enough beef broth to cover meat.
- Set cooking time for 15 minutes on high.
- When natural pressure is released carefully remove lid.
- Ladle into bowls and serve with feta, a sprinkling of parsley and pass the bread.