Pressure Cooker Classic Lamb Ragout Recipe

2020-01-21
  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

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Nutritional Info

This information is per serving.

  • Calories

    332.7
  • Fat

    6.9 g
  • Saturated Fat

    2.4 g
  • Polyunsaturated Fat

    0.7 g
  • Cholesterol

    78.0 mg
  • Sodium

    596.0 mg
  • Potassium

    1,366.9 mg
  • Carbohydrate

    38.9 g
  • Fiber

    6.4 g
  • Sugars

    3.8 g
  • Protein

    28.9 g

Pressure cooker classic lamb ragout recipe. Lamb with vegetables, red wine, and spices cooked in an electric pressure cooker. You may also like Lamb Meatballs, another easy and delicious lamb recipe cooked in an instant pot.

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Pressure Cooker Classic Lamb Ragout Recipe

Ingredients

  • 3 tablespoons olive oil
  • 1 red bell pepper, seeded, cored, and sliced
  • 1 large yellow onion, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 1½ tablespoons minced garli
  • 1½ pounds (720 g) boneless leg of lamb, trimmed and diced
  • 1 tablespoon all-purpose flour
  • 2 tablespoons fresh sage leaves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup (250 ml) beef broth
  • 1½ cups (375 ml) dry red wine
  • 1/4 cup (60 ml) canned tomato paste

Method

Step 1

Heat the olive oil in an electric pressure cooker turned to the browning function. Add the onion, carrots, and red bell peppers. Cook, stirring occasionally, until the onion softens, for about 4 minutes. Stir in minced garlic and continue cooking for a further 20 seconds.

Step 2

Add diced lamb and brown evenly, stirring, for about 5 minutes. Add all-purpose flour, then stir to coat the meat and vegetables. Stir in the rosemary, sage, and seasoning. Cook, stirring, for about 1 minute, just until aromatic.

Step 3

Pour in the beef broth, stirring wellto dissolve the flour, scraping up any broned bits on the bottom of the pot. Stir in dry red wine and tomato paste.

Step 4

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.

Step 5

Using the natural Release method, bring pressure to normal. Carefully unlco and open the lid. Stri the lamb ragout well before serving.

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