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Lamb Stew

Tender lamb, garden veggies and rich herbs simmered to perfection. A rustic classic that warms from the inside out.

Serves

Prep Time

Cook Time

Ingredients

Method

Cut the meat into 7 cm cubes. Make piercings over the skin. Chop the onion and garlic. Peel and wash all the vegetables.
Heat the oil on a high heat in the pressure cooker and brown the meat. Add the onion and cook until golden. Sprinkle with flour while stirring. Pour in the water and keep stirring to ensure the cooking juices don't stick. Add the tomato purée, garlic and bouquet garni. Season. Mix well.
Close the lid. As soon as the steam is released, reduce the heat source and leave it to cook for 12 minutes. During cooking, check that the valve murmurs regularly.
Open and add all the vegetables. Close the lid. As soon as the steam is released, reduce the heat source and leave it to cook for 9 minutes.
During cooking, check that the valve murmurs regularly. Open, adjust the seasoning and sprinkle parsley on the stew and serve. Serve hot.

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