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Lamb and Mushroom Stew
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
6
2 lbs boned lamb shoulder, cut into 1-1/2 inch pieces
1/2 lb white button mushrooms
1/2 lb shiitake mushrooms
3/4 lb onion, coarsely chopped
1 cup thinly sliced carrots
4 cloves garlic, minced
2 oz pancetta, chopped
1 cup red wine
3 Tbsp fresh basil, minced
1 Tbsp fresh rosemary leaves, minced
5 whole cloves
1-1/4 cups peas
1 Tbsp cornstarch
Salt
Pepper
Method/Steps
1. In a 6 litre pressure cooker set over high heat, brown the lamb, about 15 minutes. Transfer to a bowl.
2. Trim and quarter all the mushrooms.
3. In the cooker, add all the mushrooms, onions, carrots, garlic and pancetta. Stir until onions are lightly browned, about 10 minutes. Add lamb and juices, wine, basil, rosemary and cloves.
4. Seal cooker. Follow manufacturer's instructions. Bring to maximum pressure; adjust heat to stabilize cooking rate. Cook 20 minutes. Release pressure quickly, running cold water over pot.
5. Open pot. Discard cloves. Add peas to pan. Mix cornstarch with 2 Tbsp water and stir into the mixture, then stir stew over high heat until boiling. Season to taste with salt and pepper.
Wine and Spirits Match
Serve stew with mashed potatoes or rice and a bottle of California Zinfandel.