Traditionally cooked on a covered pot, this recipe uses the leg of lamb,
either bone in or boneless, which is stewed with green beans, tomatoes
and potatoes. From preps to serving, this lamb pressure cooker recipe
can be done in an hour tops and serves six people.
Ingredients
Choose between 3 1/3 pounds of boneless leg of lamb or 4 pounds
of leg of lamb (bone in)
1 finely chopped onion
7/8 cup of olive oil
¾ cup water
2 teaspoons of salt
2 ¼ pounds of frozen or fresh green beans with the ends trimmed
3 large tomatoes pulped in the blender
4 tablespoons tomato sauce
2 ¼ pounds of peeled potatoes (cut in large chunks).
Directions
Turn the pressure cooker to medium heat and sauté the onion and
lamb in olive oil for about 10 minutes.
Add ¾ cup of water and a teaspoon of salt.
Bring to a boil, seal the pressure cooker and cook for five
minutes.
Use the fast pressure-release when opening and add the green
beans. Bring to a boil and cover it loosely for five minutes to
cook.
Add a teaspoon of salt, 4 tablespoons of tomato sauce and the
fresh tomatoes.
Cover it up without sealing and cook for about 15 minutes while
stirring occasionally.
Add in potatoes, seal and cook at pressure for another five
minutes.
When done, let the dish sit for 15 minutes before serving.
