Pressure cooker lamb stew

Ingredients

• 2 pounds / 900 grams lamb leg (cubed)
• 3 medium potatoes (peeled and cubed)
• 2 large carrots (peeled and thickly sliced)
• 1 large leek (washed and sliced)
• 1 medium potato (peeled and grated)
• 1 medium carrot (peeled and grated)
• 1 large onion (peeled and diced)
• 2 sticks celery (washed and diced)
• 1/4 small white cabbage (shredded)
• 2 tablespoons Worcestershire sauce
• 3 tablespoons tomato puree / tomato paste
• 2 cups vegetable stock
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 2 tablespoons sunflower oil

Instructions

1. 1

   --- Preparation ---

2. 2

   Peel and grate one carrot and one potato (use the largest hole on the grater) and slice the cabbage finely

3. 3

   Slice the leek lengthwise, rinse it under cold water to remove any dirt or grit, then slice it into semi-circles.

4. 4

   Peel the remaining carrots and onions and cut them into 1-inch chunks.

5. 5

   Peel the onions and wash the celery and cut them both into half-inch dice.

6. 6

   Cut the lamb into bite-sized pieces and season with salt and black pepper to taste.

7. 7

   --- Make the stew ---

8. 8

   Using the saute function on the pressure cooker, brown the cubed lamb in sunflower oil. You could also use a frying pan for this step.

9. 9

   Once the lamb has browned, add the onions and celery and saute for 2 to 3 minutes, until the onions start to soften.

10. 10

    Add the grated carrots and potato, and shredded cabbage. Stir in the Worcestershire sauce and tomato puree and add the stock.

11. 11

    Put the pressure cooker lid on the Ninja, and turn the valve to the 'seal' position. Select the 'Pressure' function and set the timer for 15 minutes.After 15 minutes do a quick pressure release.

12. 12

    Stir in the cubed potatoes and carrots, and the sliced leeks.

13. 13

    Replace the lid and turn the valve to the 'seal' position. Select the 'Pressure' function and set the timer for 4 minutes.After 4 minutes do a quick pressure release.

14. 14

    Serve hot, with crusty bread to mop up the juices.