Ingredients
Method
1.Heat oil in 6-litre (24-cup) pressure cooker, cook lamb, in batches, until browned. Remove from cooker.
2.Cook chopped onion and garlic in cooker, stirring, until onion softens. Return lamb to cooker with undrained tomatoes and the water, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, cook 15 minutes.
3.Meanwhile, peel baby onions, leaving root ends intact.
4.Release pressure using the quick release method, by carefully turning the pressure valve with tongs (steam can burn) to release the steam, wait for pressure to drop, then remove lid. Stir in potato and onions, top with carrots, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, cook 5 minutes.
5.Release pressure by carefully turning the pressure valve with tongs (steam can burn) to release the steam, wait for pressure to drop, then remove lid. Stir in peas, season to taste.
6.Serve sprinkled with parsley.
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using your pressure cooker.
Note
