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Kidney and Vegetable Hotpot (Pressure Cooker) Recipe

Preparation time: 15 minutes

Cooking time: 5 minutes on high pressure

Ingredients:

• 750 grams lambs
• One tablespoon oil
• Two teaspoon plain flour
• 300 ml beef stock
• Four celery sticks, cut into 1 cm slices
• One small sized swede, peeled and cut into 2.5 cm cubes
• One medium sized parsnip, peeled and cut into to 2.5 cm cubes
• 500 grams potatoes, peeled and cut into 2.5 cm cubes
• One tablespoon tomato puree
• 1/2 teaspoon dried rosemary
• Salt
• Freshly ground black pepper
• Fresh parsley, chopped use to garnish

Directions:

1. Cut the kidneys into half. Skin and remove the cores.
2. Heat oil in an open cooker then add the kidneys and let it brown.
3. Lift out the kidneys and drain well.
4. Stir in the flour into the fat in the cooker and wait until it gets absorbed.
5. Put the stock and stir well.
6. Place the remaining ingredients to the cooker, add the salt and pepper to taste then stir to mix.
7. Cover the cooker and bring to high pressure.
8. Add the seasoning and adjust the taste.
9. Serve garnished with chopped parsley and hot French bread.

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