INGREDIENTS
- 2 tbsp oil
- 1 brown onion, diced
- 3 cloves garlic
- 250g Portobello mushrooms
- 500g potato, diced
- 1kg lamb, diced
- 1L beef stock
- 400ml tinned tomato
- 75g tomato paste
- ½ bunch rosemary
DIRECTIONS
- Using your Pressure Express Digital Pressure Cooker, select the ‘SAUTÉ’ setting then press the ‘START/CANCEL’ button to commence cooking process. Add half the oil and heat. Coat lamb in flour and add to the heated pressure cooker bowl, browning both sides until brown. Remove from the bowl.
- Add the rest of the oil, onions, and garlic. Cook for 5 minutes.
- Add mushrooms, potato, lamb, and rosemary, cook for 5 minutes. Add stock.
- Securely place and seal the lid onto the pressure cooker. Select the ‘SOUP/CURRY’ setting and press ‘START/CANCEL’ button. Allow to cook. (Select the ‘SOUPS/STEWS’ setting manual Kambrook Pressure Cooker). Allow to cook until pre-set cooking display time is complete.
- Release the pressure from the pressure cooker by turning the pressure release valve to the right. Carefully remove lid, and season with salt and pepper.
- Serve with mash potato and steamed vegetables.
NOTE: If using a saute slow cooker, heat bowl, add oil and sauté the onion and garlic. (This first step can be done in a frypan on the stove). Add all remaining ingredients to the slow cooker bowl and place onto the ‘HIGH’ setting and allow to cook for 6 hours, stirring every few hours. Once cooked serve with mash potato and steamed vegetables.