STEWED LAMB AND POTATOES LIKE YOUR MOM OR GRANNY’S
If you are struggling to get your stewed lamb and potatoes like your Mom or Granny’s try this method.
Fry the lamb and onions in little oil in the electric pressure cooker on Sauté function.
Add 1 cup of hot water and cook under pressure for 45 mins. By now the meat should be soft but not fall apart.
Transfer the meat only to a heavy cast iron pot and grate a mutton stock cube over for extra flavour. Keep aside while you prep the potatoes.
Retain the cooking liquid in the press cooker and add the potatoes to it. The liquid should be around 1 cup, if not add a bit more.
Cook the potatoes under pressure for 8 mins. Release the pressure, add the potatoes and the cooking liquid to the lamb in cast iron pot.
Get to cooking point and turn the heat down and allow to simmer until the water evaporates and the lamb and potatoes starts frying a bit in the fat from the meat.
Carefully turn the meat and potatoes to fry on all sides. Be careful not to allow it to burn as all the water has cooked off.
By now the lamb will come off the bones and have a nice glossy brown colour as will the potatoes.
Serve with veggies.
Recipe and photo: Elsabie Templeton
