Lamb stew

Name: Lamb stew - Ligia E.
Ingredients: 2 pieces of lamb meat Onion Bay leaves Salt/pepper 1 tsp Paprika Pepper paste or peppers 2 tbsp concentrated tomato paste Potatoes

When I have lamb meat and want a hearty dish, the pressure cooker significantly shortens the cooking time. The meat is first cooked with onions, tomato paste, and spices, while the potatoes are added only at the end to prevent them from breaking apart. The stew can be served simply with pickled olives or a salad, depending on what you have on hand. Quick Info Total time: approximately 1 hour and 20 minutes Preparation time: not specified; includes cleaning and chopping the ingredients Cooking time: approximately 1 hour under pressure, then an additional 20 minutes for the potatoes Servings: not specified; depends on the quantity and size of the meat pieces Difficulty: easy Recipe type: lamb stew with potatoes, suitable for a hearty lunch Ingredients 2 pieces of lamb meat Onion, to taste and depending on the amount of meat A little oil, for sautéing and browning the meat Water, as needed for cooking the stew 2 tablespoons of concentrated tomato paste 1 teaspoon of paprika Bay leaves Salt Pepper Potatoes, peeled and diced Bell pepper or pepper paste For serving, optional: Pickled olives Salad, as preferred Preparation method 1. Prepare the meat and vegetables Clean the onion and chop it. The lamb can be left in suitable pieces for the stew, without being cut too small. Peel the potatoes but set them aside until the meat is nearly cooked. Cut them into cubes before adding them to the pot. 2. Sauté the onion Put a little oil in the pressure cooker and add the onion. Sauté it for a few minutes until it softens. There’s no need to brown it too much; it’s enough for it to become soft and slightly translucent. 3. Lightly brown the meat Add the pieces of lamb over the softened onion and brown them slightly. Turn the meat so it comes into contact with the oil and cooks lightly on all sides. 4. Add the sauce base and spices Add the concentrated tomato paste and stir, then add water. The amount of water is not specified in the basic recipe, so add enough for the dish to have liquid during cooking, without overfilling the pot. Season with salt, pepper, paprika, and bay leaves. If using pepper paste, this can be added now. Fresh bell pepper can also be added at this stage, cut into suitable pieces. 5. Cook the meat under pressure Close the pot according to its instructions and let the stew cook under pressure for about an hour. After about 30 minutes, check if more water is needed. Do this only after safely opening the pot, following the usage instructions for your model. If the liquid has reduced too much, add water and continue cooking. The stew should have enough sauce for the stage when the potatoes are added. 6. Add the potatoes After an hour has passed, release the pressure and safely open the pot. Add the diced potatoes. If you didn’t use pepper paste earlier, you can add it now. Stir carefully so that the meat pieces don’t break apart. 7. Boil the potatoes Let the stew boil for another 20 minutes until the potatoes are cooked. The time may vary slightly depending on the size of the cubes, so check them towards the end with a fork. Remove the bay leaves before serving if they are still in the pot. Serve the stew hot, either plain or alongside pickled olives or salad. Why I make this recipe often I love this recipe because it doesn’t require many ingredients, and the preparation is straightforward. The meat cooks in the same pot with the onion, tomatoes, and spices, and the potatoes are added at the end when the stew base is already formed. This way, I can better control the texture of the potatoes and avoid overcooking them. It’s also a flexible dish. The amount of water can be adjusted during cooking, and the bell pepper can be used fresh or as a paste. No complicated side dishes are needed for serving since the potatoes are already included in the stew. Tips Check the liquid after about 30 minutes, as indicated in the recipe. The pressure cooker should not be opened in haste; follow the safety steps for your model. The potatoes are added after the first hour of cooking, not from the beginning. If they were to cook under pressure for that long, they might break apart, and the stew would become too thick. Cut the potatoes into cubes as evenly sized as possible. This way, they will cook approximately at the same time. The recipe does not specify an exact amount of water. Add as needed for the sauce and only top up if you notice that the liquid has reduced too much. Substitutions Pepper paste can be replaced with bell pepper, as specified in the recipe. You can use either fresh bell pepper or pepper paste, depending on what you have available. For tomato flavor, use 2 tablespoons of concentrated tomato paste. There’s no need to add other tomato products, as they are not included in the basic recipe. Variations You can adjust the amount of paprika, salt, and pepper to taste. The recipe calls for 1 teaspoon of paprika, and the other seasonings can be added according to preference. If you are using pepper paste, check if it is already salty before seasoning the dish. It’s easier to add more salt at the end than to correct an overly salty stew. For a stew with more sauce, keep enough liquid after cooking the meat. For a thicker stew, let the potatoes boil until the sauce reaches the desired consistency, keeping in mind that the recipe is based on the liquid added to the pot. Serving ideas The lamb stew with potatoes is served hot. The pickled olives add a salty and tangy flavor, while a salad is a simple choice to accompany the dish. It can also be served without any other accompaniment, as it already contains meat, sauce, and potatoes. Frequently asked questions How much water should I put in the pressure cooker? The recipe does not specify an exact amount. Add enough water for the ingredients to cook in the sauce, but do not fill the pot beyond the manufacturer’s recommended limit. After about 30 minutes, check if there is still enough liquid and top up if necessary. Can I add the potatoes from the start? This is not recommended in this recipe. The potatoes are added after the meat has cooked for about an hour under pressure, then they cook for about 20 minutes. This way, they are more likely to stay whole. When do I add the bell pepper or pepper paste? The bell pepper or pepper paste can be added together with the tomato paste, water, and spices. The recipe instructions also mention the time after the first hour, when the potatoes are added, so it can be added then if it wasn’t added earlier. How do I know when the potatoes are cooked? After about 20 minutes, check a potato cube with a fork. If it goes in easily, the potatoes are done. If they are still hard, continue boiling and check again after a few minutes. Can I serve the stew the next day? Yes, the stew can be kept in the refrigerator and reheated. The potatoes may become slightly softer after storage, but the dish remains suitable for the next day if cooled and stored properly. Nutritional values The values are estimates since the recipe does not specify the amount of meat, the number of servings, or the amount of oil and potatoes. For a typical serving with lamb meat, potatoes, and sauce, it can be estimated: Calories: approximately 400–600 kcal Protein: approximately 25–35 g Fat: approximately 20–35 g Carbohydrates: approximately 30–45 g Fiber: approximately 4–7 g The final value depends mainly on the cut of meat used, its fat content, the number of potatoes, and the oil added at the beginning. Lamb meat can vary significantly from one piece to another, so these figures should be viewed as a guideline only. Storage and reheating After cooling, place the stew in a covered container and store it in the refrigerator. It is best consumed within 2–3 days. Reheat only the necessary amount in a pot or suitable dish until the food is heated through. If the sauce has thickened in the refrigerator, you can add a little water during reheating. Stir carefully, as the potatoes become more fragile after storage.

Lamb stew

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