Navrin of Lamb
NOTE If you the sauce is preferred thicker, add a slurry of cornflour mixed with water to casserole, stir to mix in and cook on SEAR/SAUTÉ until thick
Prepared with
Ingredients
- 1 tbsp oil
- 4.41lbs shoulder of lamb, off the bone cut into 4cm cubes
- 1 large onion, finely sliced
- 2 cloves garlic, crushed
- 3.5oz Chantenay or baby carrots
- 4 small turnips, cut in half
- 7oz small new potatoes
- 8.75oz leeks, sliced
- 1 tbsp tomato puree
- 10.5fl. oz white wine
- 12.25fl. oz lamb or chicken stock
- 3.5oz green beans
- 1 large bay leaf
- 1 bouquet garni
- To taste salt and freshly ground pepper
Instructions
Step 1
Select SEAR/SAUTÉ and set to HI-5. Select START/STOP to begin. Add the oil and let it heat for 2 minutes
Step 2
Place half the cubed lamb into pot, brown on all sides. Remove from pot and brown remaining lamb. Remove lamb and drain off all but 1 tablespoon fat in pot
Step 3
Add chopped onion, cook for 2 minutes. Then add garlic, carrot, turnips, potatoes and leeks to pot and cook for 5-6 minutes until the onion is soft
Step 4
Add lamb cubes and juices back to pot. Stir in tomato purée, wine, stock, green beans, herbs and season to taste
Step 5
Close lid, move slider to the left position, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 35 minutes. Use the arrows to the left of the display to select PRESSURE RELEASE and select QUICK RELEASE. Press START/STOP to begin cooking (the display will show PRE for approximately 9 minutes as its pressure builds, then the timer will start counting down)
Step 6
When cooking is complete, carefully remove the pot and serve casserole hot with vegetables