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LOCATION: Recipes >> Pressure Cooker >> Lamb Stew 01

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Veal or Lamb Stew with Dumplings
Serves 4.

1 1/2 pounds (3 lbs) veal or lamb cut in 2-inch cubes
3 tablespoons (5 TBS) fat
1 teaspoon (2 tsp) salt
dash (1/4 tsp) pepper
1/2 (1) bay leaf
1 1/2 cups (3 cups) water
4 md (8 med) onions
4 md (8 med) carrots

1 1/3 cups (2 2/3 cups) flour, sifted
1 teaspoon (2 tsp) salt
2 teaspoons (4 tsp) baking powder
1 (2) eggs
1/2 cup (1 cup) milk

Amounts given are for 4 Qt. cooker, 4 servings and those in
parentheses are for 6 Qt. cooker, 8 servings.

Brown meat in hot fat in cooker. Add salt, pepper, bay leaf and
water. Cover, set control and cook for 8 minutes after control
jiggles. Cool cooker normally for 5 minutes, then place under
faucet. Add onions and carrots. Wipe inside of lid with paper towels
to remove excess moisture. Cover cooker, set control and cook for
8 minutes after control jiggles. Reduce pressure instantly.

Dumplings: Sift flour with baking powder and salt. In a separate
bowl, beat egg(s); add milk. Combine mixtures. Drop dumpling batter
from spoon over the meat. Cook uncovered 5 minutes. Cover, steam
5 minutes without control on vent. Remove dumplings to a hot
platter. Thicken gravy.

Gravy: Blend 2 tablespoons (6 TBS) all-purpose flour with 1/3 cup
(1 cup) cold water until smooth. Gradually stir into 1 cup (3 cups)
boiling stock, stirring constantly. Cook over medium heat, stirring,
until gravy is smooth and thickened.

NOTE: Different cookers' controls react differently when pressure
is achieved. The Mirro control jiggles while another cooker may
give off an intermitten hiss. You must know how your control reacts
to accurately time your dishes.


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