Braised Lamb - {Tas Kebap}

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 1/2 lbs	681g / 24oz	Boneless leg of lamb - trimmed of all
		Visible fat, and cut into 1" cubes
1		Onion - finely chopped (large)
1		Green pepper - cut in half, cored, (medium)
		Seeded, and finely chopped
1 cup	62g / 2.2oz	Canned crushed tomatoes
1/4 cup	59ml	Water
1/4 teaspoon	1.3ml	Ground allspice
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Minced parsley

Recipe Instructions

Heat the olive oil in a 2 1/2-quart or larger pressure cooker over high heat. Brown the lamb in two batches on all sides. Remove and set aside.

Reduce the heat to low and saute the onion and green pepper 4 to 5 minutes, or until soft. Stir frequently so the onion does not brown.

Add the crushed tomatoes, water, allspice, salt, and black pepper. Saute 2 minutes, stirring frequently. Add the browned lamb along with any collected juices. Stir well.

Position the lid and lock in place. Raise the heat to high and bring to high pressure (second red ring). Adjust the heat to stabilize the pressure and cook 20 minutes.

Remove from the heat and lower the pressure using the Cold Water Release Method. Open the pressure cooker.

Taste and adjust for salt and pepper. Sprinkle with the minced parsley before serving.

This recipe yields 4 servings.

Approximate Nutritional Analysis Per Serving: 356 calories; 36g protein; 7g carbohydrates; 20g fat; 109mg cholesterol; 717mg sodium.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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