Winter calls for comfort food, foods that warm your cockles and hugs you from the inside. If you follow me on Instagram you’ll know that I have fallen in love with my new pressure cooker. It’s such a great gadget and I have made so much use of it due to its quick cooking times. Stews and curries have been a favourite to cook in it. Here’s a super tasty African-style lamb and peanut stew. I used lamb neck for this recipe for a deep, rich, meaty flavour and cooks in a quarter of the time in the pressure cooker, than on a conventional hob.
Lamb and Peanut Stew
December 21, 2017
: 4
: 10 min
: 45 min
: 55 min
: Easy!
Ingredients
- 800g lamb neck (chopped into bitesize chunks)
- 2 tbsp peanut butter
- 100ml beef stock
- 1 large chopped onion
- 1 large diced carrot
- 3 cloves crushed garlic
- 2 tbsp fish sauce
- 1 finely chopped Scotch bonnet
- 2 tsp tomato puree
- 2 tbsp cooking oil
- 1 tbsp ground coriander
- 1 tbsp ground ginger
- 1 tsp sea salt
- 1 tsp ground black pepper
- Garnish
- Small bunch of fresh coriander
- 1 fresh chilli
- Handful of roughly chopped peanuts.
Directions
- Step 1 If you have an electric pressure cooker set to browning function, add oil in the base and fry the onion, carrot and garlic for 3 minutes, then add the lamb and continue to fry for further 3 minutes or until the lamb is brown on all sides.
- Step 2 Add all the other ingredients to the base, cover with the lid and pressure cook (with the valve closed) for 45 minutes.
- Step 3 Once cooked serve with basmati rice and garnish with a sprinkle of coriander, chilli and peanuts.
