🍽️ Quick Lamb Stew

Name: Quick Lamb Stew
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lamb shoulder (kitchen-ready, approx. 2 kg); 2 tbsp medium-hot mustard; salt; pepper (from the mill); 1 tsp fennel seeds; 1 tsp freshly chopped rosemary; 4 tbsp olive oil; 3 onions; 2 garlic cloves; 0.5 tsp paprika powder (sweet); 1 tbsp tomato paste; 250 ml dry sherry; 350 ml vegetable broth; 1 tsp Andalusian oregano (Tanillo); 1 pinch cinnamon; 2 bay leaves; 1 tbsp sherry vinegar; 2 tbsp honey; 2 tbsp freshly chopped parsley

430 kcal · 30 min · 4 servings

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Ingredients

1 lamb shoulder (kitchen-ready, approx. 2 kg)
2 tbsp medium-hot mustard
salt
pepper (from the mill)
1 tsp fennel seeds
1 tsp freshly chopped rosemary
4 tbsp olive oil
3 onions
2 garlic cloves
0.5 tsp paprika powder (sweet)
1 tbsp tomato paste
250 ml dry sherry
350 ml vegetable broth
1 tsp Andalusian oregano (Tanillo)
1 pinch cinnamon
2 bay leaves
1 tbsp sherry vinegar
2 tbsp honey
2 tbsp freshly chopped parsley

Instructions

1. Wash, peel, and roughly chop all vegetable and spice ingredients.
2. Rub the lamb shoulder with mustard, salt, pepper, fennel seeds, and chopped rosemary.
3. Wrap the meat in plastic wrap.
4. Place the meat in the refrigerator to marinate for about 2 hours.
5. Heat the olive oil in a pot.
6. Sear the meat well on all sides.
7. Remove the seared meat from the pot and set it aside.
8. Peel the onions and garlic.
9. Chop the onions and garlic roughly.
10. Sauté the vegetables in the remaining fat.
11. Sprinkle the vegetables with paprika powder.
12. Add the tomato paste and roast it briefly.
13. Deglaze the pot with a little sherry.
14. Let the liquid reduce slightly.
15. Pour in more sherry and the broth.
16. Return the meat to the pot.
17. Add the remaining herbs and spices.
18. Close the pot with the lid of the pressure cooker.
19. Increase the heat until the second ring on the pressure cooker appears.
20. Maintain a constant temperature and cook the stew for about 30 minutes.
21. Remove the pot from the heat.
22. Wait until the pressure in the pot has completely dissipated.
23. Open the pot.
24. Remove the lamb meat.
25. Keep the meat warm.
26. Strain the cooking liquid through a sieve.
27. Season the sauce with salt, pepper, sherry vinegar, honey, and freshly chopped parsley.
28. Adjust the seasoning of the sauce to taste.
29. Cut the lamb meat into bite-sized pieces.
30. Serve the meat with the sauce.

Nutrition per serving

kcal: 430
Protein: 20 g · Fett/Fat: 27 g · Carbs: 10 g