The Lamb Stew I've Made a Dozen Times This Year

I’ve never made it the same way twice and it’s always good

I have made something like this lamb stew literally a dozen times this winter, just about every time we had non-vegan company. I’ve never made it the same way twice except for the last two times because I do like the variety, but this way is my favorite, so it’s time to share. (Ask me and I’ll tell you the variations.)

I use a pressure cooker/Instant Pot for this. If you don’t have one, double or triple the cooking times, which are approximate anyway. No matter what you do, it’s not fast. There are several steps, including cooling and reheating; I usually begin this in the morning and finish it in time for dinner, but you could easily make it a two-day process. I think if you rush you could finish in three hours, as long as you were aggressive about removing the fat.