Twice-Cooked Lamb Stew

Another recipe is one I invented. It is twice-cooked - once in the pressure cooker and then in the oven. The key to this recipe are the shallots. They give a beautiful sweetness to the stew and match very well to lamb.

If you do have leftovers, you can also use the stew as a pie filling.

Ingredients

500-600g lamb, diced
4 shallots, thinly sliced
3 sticks celery, sliced
200g mushrooms, sliced
½ red capsicum, diced
½ teaspoon chilli paste
2 rashes bacon, diced
1 tablespoon beef stock powder
1 carrot, chopped coarsley
2 large potatoes, peeled and diced
500ml dry red wine
2 tablespoons tomato paste
50g unsalted butter
Worcestershire sauce
Salt and pepper

Method

Preheat oven to 200°.
Add a generous amount of olive oil to the pressure cooker. Once oil is slightly smoking, add diced lamb. Cook for 2-3 mins, or until lamb is brown. Add chilli paste.
Add red wine, tomato paste, Worcestershire sauce and beef stock powder. Taste the stock and add more worcestershire sauce if required. Once boiling, add lid.
Once the pressure cooker is up to high pressure, reduce the heat to moderate pressure and cook for 12 mins. After 12 mins, depressurise the cooker.
Add in capsicum, carrots, celery, mushrooms and potatoes. Stir. If liquid is required, add boiling water. Once boiling, add lid.
Once the pressure cooker is up to high pressure cook for 5 mins. After 5 mins, depressurise the cooker. Remove lid and season with salt and pepper. Lower heat and simmer.
Meanwhile, add butter to a small saucepan. Once butter has melted, add bacon and shallots. Cook until shallots are translucent and tender. Add to pressure cooker. Simmer for 3-5 mins. Remove from heat.
Pour stew into a baking dish. Put into oven.
Once the lamb has brown and become slightly crisp. Remove from oven. Let stand for 5 mins.
Serve with steamed broccoli and beans.