Whether you’re pressure-cooking on a stove or bench top, pressure cooking is a time-efficient method that will transform tougher cuts of meat effortlessly.
Looking for more stews? Turn to our collection of hearty stews and casseroles recipes.
The quick release pressure cooker method
Use tongs to turn the pressure valve on top of the cooker to open the valve and release the steam (steam can burn fingers). This releases pressure quickly before removing lid. To check food towards the end of cooking time or to add more ingredients, follow the quick release method referred to in this recipe.
Ingredients
Method
1.Toss lamb in combined spices, oregano, ginger and garlic to coat. Heat oil in a 6-litre (24-cup) pressure cooker; cook lamb, in batches, until browned.
2.Add onion, thyme and bay leaves to cooker; cook, stirring, until onions softens. Return lamb to cooker with tomatoes and 1 cup (250ml) water. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 20 minutes.
3.Release pressure using the quick release method. Remove lid. Add peppers and prunes. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 2 minutes. Release pressure using the quick release method. Remove lid. Remove and discard bay leaves. Season to taste.
4.Serve stew topped with coriander leaves.
Serve with grilled corn tortillas and lime cheeks. Suitable to freeze at the end of step 3.
Note
