Ingredients
2 pounds lamb, cut into one inch chunks. If your lamb has bones, save for the pot and remove later
2 tablesppons oil (I used coconut oil)
1 medium onion, chopped
5 cloves garlic, chopped
1 can beer (12 oz.), lager works well for this recipe
2 cups chicken stock
1 tablespoon Worchestershire sauce
1 tablespoon tomato paste
2 sprigs thyme
1 generous tablespoon Herbes de Provence (I use Penzey’s, but it is a pretty standard blend, so use your favourite)
1 package (around 20-25) pearl onions
4 stalks celery, cut in chunks
1/2 pound baby carrots
1/2 pound green beans, trimmed
1/2 pound tiny potatoes, halved
salt and pepper to taste
Dijon mustard
Method
In the pressure cooker, Brown the lamb in the oil on all sides
Add the chopped onion and sauté until it starts to soften
Add the garlic and continue to sauté for a minute or so
Add beer, chicken stock, Worcestershire sauce, tomato paste, Herbes de Provence and thyme
Bring to a simmer
Add the celery, pearl onions, carrots, green beans and pototatoes
Season with a little salt and pepper
Put the top on the pressure cooker and bring to high pressure
When high pressure is reached, reduce heat to maintain high pressure and set timer for 12 minutes
When timer sounds, remove from heat and let pressure come down naturally
Adjust salt and pepper to taste
Remove any bones and thyme stems
Serve in bowls and top with Dijon mustard