6 Serves
65 Mins
Heat the pressure cooker over high heat and brown the lamb thoroughly, stirring frequently.
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Vitamin E
2 mg / 15 mgVitamin K
48 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
10 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
152 µg / 400 µgCalcium
185 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
176 mg / 420 mgPhosphorus
543 mg / 1,250 mgPotassium
1813 mg / 4,700 mgSodium
215 mg / 2,300 mgZinc
12 mg / 11 mgCopper
2 mg / 0.9 mgManganese
11 mg / 2.3 mgSelenium
67 µg / 55 µgFiber
16 g / 28 gSugar
7 g / 50 gSaturated Fat
5 g / 20 gCholesterol
135 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Remove the browned lamb from the cooker and set aside in a bowl.
Prepare the vegetables by cleaning and quartering the common mushrooms, slicing the shiitake caps, and chopping the onions, carrots, and garlic.
In the same pressure cooker, sauté the mushrooms, onions, carrots, garlic, and pancetta until the onions are lightly browned.
Return the lamb to the cooker, then stir in the wine, basil, rosemary, and cloves.
Seal the pressure cooker and bring to 15 pounds of pressure, then cook for 20 minutes.
Perform a quick pressure release using cold water, then open the cooker and stir in the peas.
Whisk the cornstarch with water in a small bowl, stir into the stew, and simmer over high heat until thickened. Season with salt and pepper to taste.
3
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