Lamb and White Bean Stew Serves 6 4 shoulder lamb chops (about 2 lbs or 900 g), trimmed of fat 1 1/2 cups (about 1/2 lb or 225 g) dry white beans, washed and picked over 2 cups (500 ml) canned diced tomatoes 1 cup (250 ml) onion, diced 1 cup (250 ml) leek, diced 2 tablespoons garlic, coarsely chopped 1 sprig fresh thyme and 1 sprig fresh sage, or 1 teaspoon (5 ml) herbes de Provence 1 1/2 teaspoons (7 ml) salt 1 teaspoon (5 ml) pepper 2 teaspoons (10 ml) Worcestershire sauce 3 cups (750 ml) cold water Pressure Cooker Recipes Directions: Place all ingredients into the pressure cooker. Lock lid into place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method [2] or automatic release method [3] and remove the lid. Let the stew rest for a few minutes until the fat rises to the surface. Spoon off and discard as much fat as possible. Add more salt and pepper as needed. Suggested time for 15 psi pressure cookers Cook for 40 minutes on high pressure.
Posted on: Sun, 10 Aug 2014 06:54:04 +0000
Trending Topics
Recently Viewed Topics
© 2015