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Ingredients
600 g diced lamb
8 medium potatoes,
peeled and diced
5 carrots, peeled
and diced
1 large onion, diced
225 ml lamb stock
(4 stock cubes)
225 ml cold water
1tbspcornower
1 tbsp olive oil
Salt to taste
Method
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Switch on the Pressure Cooker and press the ‘Function Menu’ button to start
cooking. Heat the oil in the bottom of the non-stick bowl. Add the onion and lamb
and cook until the lamb is sealed on the outside.
Stir in the stock, water, carrots and salt, close the lid and secure the pressure
release valve to ‘Seal’.
Set the Pressure Cooker to the ‘Meat’ function (15 minutes cooking time).
Meanwhile, place the potatoes into a saucepan with enough water to
cover them, bring to the boil and cook until tender. This process should take
approximately the same amount of time as the stew.
When the 15 minutes are up, release the pressure release valve by changing the
valve from ‘Seal’ to ‘Vent’. Once the lid has been carefully released, mix the
cornourwithasmallamountofwaterandaddittothenon-stickbowl.Cookfora
few more minutes, add the potatoes and stir.
The lamb stew is now ready to serve.
Lamb Stew
12


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