Pressure Cooker Classic Lamb Ragout Recipe2021-01-21
- Cuisine: Asian
- Course: Main Dish
- Skill Level: Advanced
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat2.4 g
Trans Fat4 g
Unsaturated Fat0.7 g
Pressure cooker classic lamb ragout recipe. Winter is coming, which means that hearty soups and stews are perfect for warming up. This lamb ragout is a pressure cooker classic with red wine, pearl onions, celery, carrots, and lamb–and it’s one of our favorites
Why do people use pressure cookers?
Pressure cookers are a type of pot that helps you cook food faster by increasing the pressure. They are most often made from aluminum or stainless steel.
Some people use pressure cookers to make soups and stews that usually take hours to make, but a pressure cooker can be done in just minutes or even seconds!
What are the benefits to cook lamb ragout in a pressure cooker?
The benefits of cooking lamb ragout in a pressure cooker are that it will be cooked in less than half the time than when cooked traditionally.
It will be more flavorful because the meat will not dry out and it is sealed off which prevents any of the flavors from escaping.
What kind of foods can be cooked in a pressure cooker?
Pressure cookers are kitchen appliances that use pressure to cook food. They use less energy and time than other cooking methods.
A pressure cooker can be used for cooking a variety of foods such as vegetables, lentils, beans, grains, pasta dishes, and even desserts.
Pressure Cooker Classic Lamb Ragout Recipe
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- 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
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.
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.
Pour in the beef broth, stirring well to dissolve the flour, scraping up any browned bits on the bottom of the pot. Stir in dry red wine and tomato paste.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.
Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid. Stir the lamb ragout well before serving.