Recipe

White wine and lamb one pot

Warm your body and soul with this hearty lamb and potato stew, simmered in a fragrant white wine sauce for extra flavour. It makes a brilliant family dinner dish on cooler evenings.

  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

White wine and lamb one pot
  • 2 tablespoon olive oil
  • 800 gram boned lamb leg, chopped coarsely
  • 1 large brown onion (200g), chopped finely
  • 1 cup (250ml) dry white wine
  • 600 gram kipfler potatoes, peeled, chopped coarsely
  • 2 cup frozen peas
  • 3 eggs
  • 1/2 cup (40g) finely grated parmesan
  • 1/3 cup coarsely chopped fresh flat-leaf parsley

Method

White wine and lamb one pot
  • 1
    Heat oil in a 6-litre (24-cup) pressure cooker; cook lamb, in batches, until browned. Remove from cooker.
  • 2
    Cook onion in cooker, stirring, until soft. Return lamb to cooker with wine; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook about 20 minutes.
  • 3
    Release pressure using the quick release method; remove lid. Add potato; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook about 5 minutes.
  • 4
    Release pressure using the quick release method; remove lid. Add peas; simmer, uncovered, until peas are tender. Remove from heat.
  • 5
    Whisk eggs and cheese in a medium bowl; stir into hot lamb mixture until sauce thickens. Season to taste. Serve sprinkled with parsley and extra grated parmesan cheese, if you like.

Notes

Thickening a sauce with eggs at the end of cooking is done in many European countries such as Italy and Greece. Recipe is not suitable to freeze.

More From Women's Weekly Food