Celadon - does Master Cook have a way to account for the fat removal I describe in step 2? I know it brings the fat count way down, but don't know how to calculate it. Also the unknown ingredient is "seasonings" -- there was not an option for lamb seasoning blend. And in today's version I added 1/3 cup of left-over corn and red pepper salad for color. For my husband I serve this over rice, but for me I just eat it straight up, mostly the meat which is soft and buttery and kind to a dental-weary mouth.
Pressure cooker lamb stew
1 Tablespoon olive oil
1 medium onion, diced
4 cloves garlic, peeled and crushed
2 pounds lamb, all cuts, separable lean & fat, R-T-C, boneless, trimmed of fat
1 Tablespoon all-purpose flour
2 teaspoons seasonings, lightly crushed
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
15 ounces tomatoes, canned
15 ounces chicken stock
1 1/2 cups carrot, sliced 1" thick
Over medium high heat in 8 quart pressure cooker heat the olive oil. Add the onion and crushed garlic and cook until tender, about 5 minutes. Remove to a plate. Brown the cubed lamb. Toss with the flour, seasonings, black pepper and garlic powder. Allow the flour to slightly. Add the tomatoes, chicken stock and stir. Place the sliced carrots on top and place the pressure top on the pot. Bring to high pressure and reduce heat only enough to maintain high pressure. Cook for 18 minutes.
Carefully release steam from the pressure cooker and allow stew to cool slightly. Refrigerate for 3-4 hours to allow fat to solidify on top. Remove fat and then slowly reheat stew over medium heat. Serve warm, over rice if desired.
Per serving (excluding unknown items): 243 calories; 16g Fat (58.3% calories from fat); 17g Protein; 8g Carbohydrate; 64mg Cholesterol; 602mg Sodium.