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Pressure Cooker Lamb Stew

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READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In pressure cooker, heat oil.
  2. Sauté onions and garlic until onions are soft, about 2 minutes.
  3. Stir in vinegar and, while cooking for 1 to 2 minutes over medium heat, scrape any browned bits from the bottom.
  4. Add lamb, tomatoes, tomato paste, basil, oregano, bay leaves, salt and pepper to taste.
  5. Stir well to blend Lock lid in place and, over high heat, bring to high pressure; cook 12 minutes.
  6. Let the pressure drop naturally, about 7 to 10 minutes, or use a quick-release method.
  7. Remove lid, tilting it away from you to allow any excess steam to escape.
  8. If the lamb is not fork tender, return to high pressure for 5 minutes more.
  9. Remove bay leaves; stir in the red and green peppers.
  10. Cover and simmer over medium heat until peppers are crisp-tender, another 5 to 8 minutes.
  11. Stir in the parsley and adjust seasonings before serving.
  12. Serve over wide noodles.

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