Name: Pressure Cooker Persian Lamb Stew
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 1 tbsp butter (15 mL); 1 small red onion, diced; 1 package shiitake mushrooms, stems removed, sliced (227 g); 3 cloves garlic, minced; 1 tsp ground turmeric (5 mL); ½ tsp ground cinnamon (2.5 mL); ¼ tsp each ground cardamom and ground nutmeg (1 mL); 1.5 lbs boneless lamb shoulder, cut into 1½-inch (3.8 cm) cubes (680 g); 4 cups sodium-reduced beef broth (1 L); 1 (14 oz) can fire-roasted tomatoes (398 mL); 2 (19 oz) cans white kidney beans, drained and rinsed (2 – 540mL); 1 bunch kale, chopped; 1 tbsp cornstarch (15 mL); 2 cups brown rice, cooked as per package direction (500 mL)

Pressure Cooker Persian Lamb Stew

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Yield: 6 servings 1x

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Description

Inspired by traditional Persian spices, lamb shoulder is braised with white kidney beans, kale and mushrooms, for a hearty meal perfect for an intimate gathering or special occasion.

Ingredients

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1 tbsp butter (15 mL)
1 small red onion, diced
1 package shiitake mushrooms, stems removed, sliced (227 g)
3 cloves garlic, minced
1 tsp ground turmeric (5 mL)
½ tsp ground cinnamon (2.5 mL)
¼ tsp each ground cardamom and ground nutmeg (1 mL)
1.5 lbs boneless lamb shoulder, cut into 1½-inch (3.8 cm) cubes (680 g)
4 cups sodium-reduced beef broth (1 L)
1 (14 oz) can fire-roasted tomatoes (398 mL)
2 (19 oz) cans white kidney beans, drained and rinsed (2 – 540mL)
1 bunch kale, chopped
1 tbsp cornstarch (15 mL)
2 cups brown rice, cooked as per package direction (500 mL)

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Instructions

Set pressure cooker to sauté and melt butter. Add onion and mushrooms, sauté until mushrooms release water and onions are translucent, about 6 minutes. Add garlic, cook 1 minute. Add turmeric, cinnamon, cardamom, nutmeg, stir. Add lamb; cook 5 minutes or until browned and coated in spices (add 1 tbsp (15 mL) water if needed to coat). Deglaze the pot with ½ cup (125 mL) beef broth, scraping up any brown bits with a wooden spoon. Add remaining broth, tomatoes, white kidney beans and kale.

Place lid on pressure cooker, select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to the manufacturer’s directions.

Set pressure cooker to sauté. Using a measuring cup, remove ¼ cup of broth. Add cornstarch and mix to combine; add to stew and allow to thicken 2-3 minutes.

Serve over brown rice or mashed potatoes.