Lamb and Mushroom Stew

Lamb and Mushroom Stew

Lamb and Mushroom Stew

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   9 Points
Cuisine
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • Freshly ground black pepper
  • 1 cup thinly-sliced carrots
  • 5 whl cloves
  • 1 tablespoon cornstarch
  • 1 cup dry red wine
  • 3 tablespoons minced fresh basil leaves
  • 1 tablespoon minced fresh rosemary leaves
  • 1/2 pound fresh shiitake mushrooms
  • 4 garlic cloves minced
  • 2 pounds boned lamb shoulder fat-trimmed,
  • 1/2 pound common mushrooms
  • 3/4 pound onions peeled, and
  • 2 ounces thin-sliced pancetta or bacon chopped
  • 1 pkt frozen peas - (10 oz)
  • Mashed potatoes or hot cooked rice
  • 1/2 teaspoon Salt, or to taste
Instructions

In a 6-quart pressure cooker over high heat, frequently stir lamb until browned, about 15 minutes. With a slotted spoon, transfer lamb to a bowl.Meanwhile, rinse common mushrooms, trim stem ends, and quarter mushrooms. Rinse shiitakes, discard stems, and slice caps.In cooker, stir common mushrooms, shiitakes, onions, carrots, garlic, and pancetta until onions are lightly browned, about 10 minutes.

Add 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 minutes. Release pressure quickly, running cold water over pan.Open pan. If desired, discard cloves.

Add peas to pan.

Mix cornstarch with 2 tablespoons water and stir into mixture, then stir stew over high heat until boiling. Season to taste with salt and pepper.

Serve with mashed potatoes or cooked rice.This recipe yields 6 servings.

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