Stewed Lamb with Carrot and Potatoes is a favourite dish of my family. I usually buy lamb shoulder to make it.
Ingredients:
- 800 g lamb shoulder, cut into 4 slabs
- 2 carrots
- 4 potatoes
- 1 tbsp each of dried herbs - basil, thyme, rosemary, oregano and fennel or 5 tbsp of ready-mix dried herbs.
- 25 g coriander, cut into 1 inch length
- Seasonings - salt, light soy sauce and black pepper powder, to taste
- Water
Method:
- Wash and place lamb shoulders in a pressure cooker pot. [I am using the pressure cooker over gas stove.]
- Peel the carrots, wash them, cut them into chunks and put them into the pot.
- Peel, wash, cut the potatoes into chunks and put them into the pressure cooker pot.
- Note: I always ensure that each family member has at least 3 pieces of carrots and 3 pieces of potatoes. On top of this I put in a few more chunks so that there are still some left for anybody who wants more.
- Add in the dried herbs.
- Add coriander to the pot.
- Add the seasonings - salt, soy sauce and pepper, to taste.
- Add in just enough water to cover the meat. Cover the pressure cooker and let the meat cook for about 25 to 30 minutes.
- When cooked, serve with white rice or bread.
