For a hearty, comforting winter dish nothing quite beats this one and made in the pressure cooker you really can make it when you get home from work. It's good on day one and it's even better heated up the next day. Remember to serve it with some fresh steamed greens, they will compliment the meal and boost its nutritional value.
Cut lamb into cubes approximately 4cm thick. Season flour with black pepper and roll lamb in flour. Set the pressure cooker express to sauté and heat oil in pan. Add lamb and garlic and brown on all sides. Stir through eschallots, and garlic and cook for a few minutes. Add beans, carrots and stock. Cover the pan and lock the lid. Ensure the pressure valve is sealed. Turn the timer to setting 3. Once cooked, allow about a few minutes before releasing the valve. Open lid once all the steam has released. Serve with fresh steamed green beans and crunchy sourdough bread.
Makes 4 servings
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| Nutritional Information - Per Serve | |
| Kj | 1246 kj |
| Calories | 298 kcal |
| Fat | 12 g |
| Saturated Fat | 4 g |
| Total Carbohydrate | 13 g |
| Total Protein | 39 g |
| Fibre | 5 g |
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