TRADITIONAL LAMB STEW

Serves 6


1 cup drained del pequillo chilies or 7 oz. can Serrano chilies Olive oil, for sautéing
3 lb. piece lamb shoulder or 3 lbs. lamb shoulder chops
1 cup onions, 1/4-inch dice
4 cloves garlic, minced
1/4 pound Serrano ham, sliced or 1/2 cup pancetta, minced
1 cup fino (dry) or amontillado (semi-dry) sherry
1 cup ruby port
1 cup dry white wine
14 1/2 ounce can Italian style chopped tomatoes
1 bay leaf
2 rosemary sprigs


DIRECTIONS

  1. Soak chilies in hot water for 5 minutes.
  2. In pressure cooker heat oil and brown lamb on all sides. Remove from pot. Add onions, garlic, and ham and sauté until soft. Add del pequillo chilies and all 3 wines to deglaze pan. Stir 1-2 minutes to remove any small bits of meat or vegetables stuck to bottom of pan.
  3. Return lamb to pot along with tomatoes, bay leaf and rosemary. Close lid, bring to high pressure and cook for 1 hour. Release pressure using the automatic release method. Remove bones before serving.

Approximate Nutritional Information Per Serving
533 calories, 33g protein, 12g carbohydrates, 28g fat, 123mg cholesterol, 660mg sodium


Estimated Prep Time: 5 minutes
Estimated Cooking Time: 1 h 10 minutes
Total: 1 h 15 minutes

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