Pressure Cooker Irish Stew

When we say Irish stew, we always talk about mutton. Lamb is more tender, though the older mutton is very flavorful.

• 2 pounds lamb or mutton, excess fat removed and cut in 1-inch cubes
• 3 cups boiling water
• 1 1/2 teaspoons salt
• 1/2 teaspoon sugar
• 1/8 teaspoon black pepper
• 1 1/4 cups carrots, peeled and cut in 1-inch lengths
• 4 peeled medium-sized onions, peeled and quartered
• 4 white potatoes, peeled and sliced thick
• 3 tablespoons flour
• 3 tablespoons cold water

METHOD

Place meat in the pressure cooker with the water and the seasonings. Close the cooker, bring to 15 lbs. pressure, and cook for 12 minutes.

Release pressure. Add the vegetables. Bring again to 15 lbs. pressure and process for 5 minutes more.

Stir in the flour which has been blended with the cold water. Simmer in the pot, lid off, for two minutes, stirring constantly.

Serves: 4 to 6

Recipe from www.inmamaskitchen.com

Contributor: Cliff Lowe

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