Tomato Lamb with Cheese Scalloped Potatoes (Pressure Cooker) Recipe
Preparation time: 20 minutes
Cooking time: 15 minutes on high pressure
Ingredients:
1 tablespoons cooking oil
4 carrots, peeled and sliced
100 grams mushrooms, sliced
1 garlic clove, peeled and crushed
8 large best end lamb chops
400 grams tomatoes
4 tablespoons water
1 bouquet garni
salt
freshly ground black pepper
750 grams potatoes, peeled and thinly sliced
4 tablespoons single cream o little grated nutmeg
75 grams Cheddar cheese, grated
chopped fresh parsley, to garnish
Directions:
Heat the oil in an open cooker and fry the carrots, mushrooms
and garlic until the carrots starts to color. Remove from the cooker
and drain well.
Brown the chops on all sides on the cooker. Add in the fried
vegetables, tomatoes with their juice, water, bouquet garni and salt
and pepper to taste.
Allow to cook on High pressure on a closed cooker for 10
minutes. Minimize pressure immediately.
Put a little salt on the potato, placed it on a separator and
placed it on top of the chops.
Cook for another 5 minutes on a closed cooker.
Remove the potatoes and place it on a flameproof dish. Add half
the cream, a little nutmeg and half of the cheese. Cover the with
the remaining potatoes, a little nutmeg and the remaining cheese.
Brown the top under the hot grill.
Remove the bouquet garni from the lamb mixture and taste. Add
seasoning if desired.
Transfer to a warmed serving dish. Sprinkle with a little
parsley and served with scalloped potatoes.
