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	Lamb Stew

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Serves : 6

Time : 46 minutes

Ingredients

1 tbsp / 15 ml		vegetable oil
1 tbsp / 15 ml		butter
2 lb / 900 g		boneless lamb shoulder and neck (cut into 1½ inch / 3.8 cm pieces)
1 small (4 oz / 115 g)		onion (chopped)
1 clove		garlic (finely chopped)
2 tbsp / 30 ml		flour
2 sprigs		parsley (tied together)
¼ tsp / 1.3 ml		dried basil leaves
¼ tsp / 1.3 ml		dried thyme leaves
1		bay leaf
1½ tsp / 7.5 ml		salt
¼ tsp / 1.3 ml		pepper
2 tbsp / 30 ml		tomato paste
2½ cups / 600 ml		water
4 medium (1 lb / 450 g)		carrots (peeled and cut into 1½ inch / 3.8 cm long and ¾ inch / 1.9 cm thick pieces)
1 small (4 oz / 115 g)		turnip (peeled and cut into quarters)
2 large (1 lb / 450 g)		potatoes (peeled and cut into 1½ inch / 3.8 cm long and ¾ inch / 1.9 cm thick pieces)
1 cup / 150 g		peas (shelled)
8 small (½ lb / 225 g)		boiling onions (white, small onions – about 1½ inch / 3.8 cm diameter)
1 tbsp / 15 ml		parsley (chopped)

Recipe

1.	Heat oil and butter in cooker about 1 minute. Brown lamb on all sides and remove.
2.	To oil and butter remaining in cooker, add onion and garlic. Stir fry till onion is transparent. Add lamb and flour. Stir. Add remaining ingredients except carrots, turnip, potatoes, peas, boiling onions and parsley. Mix.
3.	Close cooker. Bring to full pressure on high heat. Reduce heat and cook 8 minutes.
4.	Remove cooker from heat. Release pressure with slight lifting of vent weight.
5.	Open cooker. Add remaining ingredients except parsley. Submerge vegetables in cooking liquid.
6.	Close cooker. Bring to full pressure on high heat. Reduce heat and cook 2 minutes.
7.	Remove cooker from heat. Allow to cool naturally.
8.	Open cooker. Discard bay leaf and parsley sprigs. Serve hot, garnished with parsley.

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