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Ingredientes
- 2 lb boned lamb shoulder fat-trimmed, and cut into 1 1/2" chunks (substitute beef chuck for beef stew)
- 1/2 lb common mushrooms
- 1/2 lb fresh shiitake mushrooms (or possibly more common mushrooms)
- 3/4 lb onions peeled, and coarsely minced
- 1 c. thinly-sliced carrots
- 4 x garlic cloves chopped
- 2 ounce thin-sliced pancetta or possibly bacon minced
- 1 c. dry red wine
- 3 Tbsp. chopped fresh basil leaves
- 1 Tbsp. chopped fresh rosemary leaves
- 5 whl cloves
- 1 pkt frzn peas - (10 ounce)
- 1 Tbsp. cornstarch Salt to taste Freshly-grnd black pepper to taste Mashed potatoes or possibly warm cooked rice for serving
Direcciones
- In a 6-qt pressure cooker over high heat, frequently stir lamb till browned, about 15 min. With a slotted spoon, transfer lamb to a bowl.
- Meanwhile, rinse common mushrooms, trim stem ends, and quarter mushrooms. Rinse shiitakes, throw away stems, and slice caps.
- In cooker, stir common mushrooms, shiitakes, onions, carrots, garlic, and pancetta till onions are lightly browned, about 10 min. Add in lamb and juices, wine, basil, rosemary, and cloves.
- Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 pounds); adjust heat to stabilize cooking rate. Cook 20 min. Release pressure quickly, running cool water over pan.
- Open pan. If you like, throw away cloves. Add in peas to pan. Mix cornstarch with 2 Tbsp. water and stir into mix, then stir stew over high heat till boiling. Season to taste with salt and pepper.
- Serve with mashed potatoes or possibly cooked rice.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 6 servings | |
| Calories 122 | |
| Calories from Fat 6 | 5% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 60mg | 3% |
| Potassium 456mg | 13% |
| Total Carbs 17.55g | 5% |
| Dietary Fiber 5.2g | 17% |
| Sugars 5.52g | 4% |
| Protein 5.69g | 9% |
