Lamb and Mushroom Stew

5 steps · 45 min total

1. 01

   Brown the Lamb and Sauté Vegetables

   In a 6-quart pressure cooker, brown the lamb over high heat, stirring frequently, for about 15 minutes until it's nicely browned all over. Use a slotted spoon to transfer the lamb to a bowl; set aside.

   While the lamb browns, rinse the common mushrooms, trim their stem ends, and quarter them. Rinse the shiitake mushrooms, discard their tough stems, and slice the caps. Once the lamb is out, add the common mushrooms, shiitakes, onions, carrots, garlic, and pancetta to the cooker. Stir them around until the onions are lightly browned, which should take about 10 minutes.

2. 02

   Pressure Cook the Stew

   Return the browned lamb and any accumulated juices to the cooker. Pour in the wine, then add the basil, rosemary, and whole cloves.

   Seal the cooker according to your manufacturer's instructions. Bring it to maximum pressure (15 pounds), then adjust the heat to stabilize the cooking rate. Cook for 20 minutes. To release the pressure quickly, run cold water over the pan. Once the pressure is released, open the pan. You can discard the whole cloves now, if you prefer.

3. 03

   Add the Peas

   Stir the peas into the stew in the pan.
4. 04

   Thicken and Season

   In a small bowl, whisk the cornstarch with 2 tablespoons of water until smooth. Stir this slurry into the stew, then continue stirring the stew over high heat until it comes to a boil and visibly thickens. Season to taste with salt and pepper.
5. 05

   Serve the Stew

   Serve the lamb and mushroom stew hot, alongside mashed potatoes or cooked rice.