Recipe

Pressure-cooked country lamb and barley stew

  • 40 mins cooking
  • Serves 6
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Ingredients

Pressure-cooked country lamb and barley stew
  • 2 tablespoon plain (all-purpose) flour
  • 1 kilogram boned lamb leg, chopped coarsely
  • 1 tablespoon olive oil
  • 8 (200g) baby brown onions
  • 2 cup (500ml) chicken stock
  • 2/3 cup (130g) pearl barley
  • 3 sprigs fresh thyme
  • 2 (300g) stalks celery, trimmed, chopped coarsely
  • 2 medium_piece (240g) carrots, chopped coarsely
  • 400 gram baby new potatoes, quartered

Method

Pressure-cooked country lamb and barley stew
  • 1
    Season flour in large bowl, add lamb, toss to coat in flour. Shake off excess. Heat half the oil in 6-litre (24-cup) pressure cooker, cook lamb, in batches, until browned. Remove from cooker.
  • 2
    Meanwhile, peel onions, leaving root ends intact, halve.
  • 3
    Heat remaining oil in cooker, cook onion, stirring, until browned lightly. Remove from cooker. Return lamb to cooker with stock, barley and thyme, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, cook 20 minutes.
  • 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. Add onion, celery, carrot and potato, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, cook 7 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. Season stew to taste, serve sprinkled with extra thyme leaves, if you like.

Notes

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. Recipe suitable to freeze.

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