Lamb And Mushroom Stew

Recipe Ingredients

2 lbs	908g / 32oz	Boned lamb shoulder - fat-trimmed,
		And cut into 1 1/2" chunks
		= (substitute beef chuck for beef stew)
1/2 lb	227g / 8oz	Common mushrooms
1/2 lb	227g / 8oz	Fresh shiitake mushrooms
		= (or more common mushrooms)
3/4 lb	340g / 11oz	Onions - peeled, and
		Coarsely chopped
1 cup	110g / 3.9oz	Thinly-sliced carrots
4		Garlic cloves - minced
2 oz	56g	Thin-sliced pancetta or bacon - chopped
1 cup	237ml	Dry red wine
3 tablespoons	45ml	Minced fresh basil leaves
1 tablespoon	15ml	Minced fresh rosemary leaves
5		Whole cloves
1		Frozen peas - (10 oz)
1 tablespoon	15ml	Cornstarch
		Salt - to taste
		Freshly-ground black pepper - to taste
		Mashed potatoes or hot cooked rice - for serving

Recipe Instructions

In a 6-quart pressure cooker over high heat, frequently stir lamb until browned, about 15 minutes. With a slotted spoon, transfer lamb to a bowl.

Meanwhile, rinse common mushrooms, trim stem ends, and quarter mushrooms. Rinse shiitakes, discard stems, and slice caps.

In cooker, stir common mushrooms, shiitakes, onions, carrots, garlic, and pancetta until onions are lightly browned, about 10 minutes. Add lamb and juices, wine, basil, rosemary, and cloves.

Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 pounds); adjust heat to stabilize cooking rate. Cook 20 minutes. Release pressure quickly, running cold water over pan.

Open pan. If desired, discard cloves. Add peas to pan. Mix cornstarch with 2 tablespoons water and stir into mixture, then stir stew over high heat until boiling. Season to taste with salt and pepper.

Serve with mashed potatoes or cooked rice.

This recipe yields 6 servings.

Per serving: 346 cal., 36% (126 cal.) from fat; 36 g protein; 14 g fat (4.8 g sat.); 19 g carbo (4.3 g fiber); 270 mg sodium; 105 mg chol.

Source:
Sunset Magazine, February 1999

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