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Lamb Stew In an Hour

"Lamb stew cooked in the pressure cooker and done in under 1 hour. The unique ingredient, which is corn, will surprise you with the flavor."

Ingredients :

• 2 tablespoons olive oil
• 2 1/2 pounds lamb, cut into 1-inch cubes
• 2 cups water
• 1 cup corn kernels, pureed in a blender
• 1 1/2 tablespoons chicken soup base
• 1 bay leaf
• 1 tablespoon dried marjoram
• 1 tablespoon dried parsley
• 1 teaspoon dried chives
• 1 tablespoon ground allspice
• salt and ground black pepper to taste
• 2 cups water
• 8 new potatoes, cut into chunks
• 16 baby carrots
• 1 small onion, cut into wedges

Instructions :

Prep : 20M	Cook : 6M	Ready in : 55M

• Heat olive oil in a pressure cooker over medium heat. Cook and stir lamb in hot oil until browned completely, about 10 minutes. Add 2 cups water, pureed corn, chicken soup base, bay leaf, marjoram, parsley, chives, allspice, salt, and black pepper to the lamb.
• Lock the lid onto the pressure cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent; cook 25 minutes.
• Release pressure from cooker. Add 2 cups water, potatoes, carrots, and onion to the lamb mixture.
• Lock lid on the cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent. Cook another 8 minutes.

Notes :

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