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Рецепт Lamb And Mushroom Stew
by Global Cookbook

Lamb And Mushroom Stew
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  Порций: 6

Ингредиенты

  • 2 lb boned lamb shoulder fat-trimmed, and cut into 1 1/2" chunks (substitute beef chuck for beef stew)
  • 1/2 lb common mushrooms
  • 1/2 lb fresh shiitake mushrooms (or possibly more common mushrooms)
  • 3/4 lb onions peeled, and coarsely minced
  • 1 c. thinly-sliced carrots
  • 4 x garlic cloves chopped
  • 2 ounce thin-sliced pancetta or possibly bacon minced
  • 1 c. dry red wine
  • 3 Tbsp. chopped fresh basil leaves
  • 1 Tbsp. chopped fresh rosemary leaves
  • 5 whl cloves
  • 1 pkt frzn peas - (10 ounce)
  • 1 Tbsp. cornstarch Salt to taste Freshly-grnd black pepper to taste Mashed potatoes or possibly warm cooked rice for serving

Инструкции

  1. In a 6-qt pressure cooker over high heat, frequently stir lamb till browned, about 15 min. With a slotted spoon, transfer lamb to a bowl.
  2. Meanwhile, rinse common mushrooms, trim stem ends, and quarter mushrooms. Rinse shiitakes, throw away stems, and slice caps.
  3. In cooker, stir common mushrooms, shiitakes, onions, carrots, garlic, and pancetta till onions are lightly browned, about 10 min. Add in lamb and juices, wine, basil, rosemary, and cloves.
  4. Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 pounds); adjust heat to stabilize cooking rate. Cook 20 min. Release pressure quickly, running cool water over pan.
  5. Open pan. If you like, throw away cloves. Add in peas to pan. Mix cornstarch with 2 Tbsp. water and stir into mix, then stir stew over high heat till boiling. Season to taste with salt and pepper.
  6. Serve with mashed potatoes or possibly cooked rice.
  7. This recipe yields 6 servings.