lunch

Lamb and Mushroom Stew

Name: Lamb and Mushroom Stew
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: Freshly ground black pepper; 1 cup thinly-sliced carrots; 5 whl cloves; 1 tablespoon cornstarch; 1 cup dry red wine; 3 tablespoons minced fresh basil leaves; 1 tablespoon minced fresh rosemary leaves; 1/2 pound fresh shiitake mushrooms; 4 garlic cloves minced; 2 pounds boned lamb shoulder fat-trimmed,; 1/2 pound common mushrooms; 3/4 pound onions peeled, and; 2 ounces thin-sliced pancetta or bacon chopped; 1 pkt frozen peas - (10 oz); Mashed potatoes or hot cooked rice; 1/2 teaspoon Salt, or to taste

“Lamb and Mushroom Stew takes about 45 minutes from beginning to end. Watching your figure? This gluten free and dairy free recipe has 401 calories, 28g of protein, and 10g of fat per serving. This recipe serves 6 and costs $4.59 per serving. This recipe from Foodista has 1 fans. It will be a hit at your Autumn event. Head to the store and pick up boned lamb shoulder fat-trimmed, garlic cloves, rosemary leaves, and a few other things to make it today. It works well as a pretty expensive main course. With a spoonacular score of 78%, this dish is pretty good. Similar recipes include Lamb, Sweet Potato and Mushroom Stew, Jo’s Lamb Stew, and Lamb Stew.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Pepper6 servings
Thinly- carrots1 cup
Whl cloves5
Cornstarch1 tbsp
Wine1 cup
Basil leaves3 tbsp
Rosemary leaves1 tbsp
Shiitake mushrooms½ lb
Garlic cloves4
Boned lamb shoulder fat-trimmed2 lb
Common mushrooms½ lb
Onionsand¾ lb
Thin- pancetta2 oz
Pkt peas10 oz10 oz
Potatoes6 servings
Saltor½ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
In a 6-quart pressure cooker over high heat, frequently stir lamb until browned, about 15 minutes. With a slotted spoon, transfer lamb to a bowl.Meanwhile, rinse common mushrooms, trim stem ends, and quarter mushrooms. Rinse shiitakes, discard stems, and slice caps.In cooker, stir common mushrooms, shiitakes, onions, carrots, garlic, and pancetta until onions are lightly browned, about 10 minutes.
2
Add lamb and juices, wine, basil, rosemary, and cloves.Seal cooker. Following manufacturer's instructions, bring to maximum pressure (15 pounds); adjust heat to stabilize cooking rate. Cook 20 minutes. Release pressure quickly, running cold water over pan.Open pan. If desired, discard cloves.
3
Add peas to pan.

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