Lamb and Mushroom Stew

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.

Instructions

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.
2. Meanwhile, rinse common mushrooms, trim stem ends, and quarter mushrooms. Rinse shiitakes, discard stems, and slice caps.
3. In cooker, stir common mushrooms, shiitakes, onions, carrots, garlic, and pancetta until onions are lightly browned, about 10 minutes. Add lamb and juices, wine, basil, rosemary, and cloves.
4. 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.
5. Open pan. If desired, discard cloves. Add peas to pan. Mix cornstarch with 2 tablespoons water and stir into mixture, then stir stew over high heat until boiling. Season to taste with salt and pepper.
6. Serve with mashed potatoes or cooked rice.
7. This recipe yields 6 servings.