After a quick search I had versions of all the ingredients for this Irish Lamb Stew Recipe.
1 1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut
into 2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups chicken boullion
4 cups diced carrots
2 large onions, cut into bite-size pieces
1 teaspoon dried thyme
2 bay leaves
Instead of “real” bacon I’m going with turkey bacon. I picked up a 3 pack from Costco for $11.99. Using my digital scale, 1.5 pounds, is about 2 packs of bacon. I also only had 700g of lamb, instead of the >2100g/6 pounds this recipe called for. I’m not sure how the heck Danny O’Flaugherty is able to prep this stew in 20 minutes, but I’d love to know his secrets. I’m thinking he has a robot to peel his veggies (note to self, invent culinary, veggie peeling robot) and bought a better cut of meat so he didn’t have to spend a crazy amount of time trimming the fat.
I tried the sauté function on my new gadget. The turkey bacon was done in minutes. I
scooped that out and put in the lamb. It browned up in around 5 minutes in the turkey, bacon juice. Dumped in the rest of the ingredients.
To convert a recipe into a pressure cooker recipe, you should reduce the cook time by 70%. Doing some “fancy math”: 2.25*(1-.70)*60min =40.5 minutes Let’s see if we can cut down the 2.25 hour cook time down to 40 minutes.
*40 minutes elapses* Tada! I think a lot of the potatoes and onions couldn’t take the pressure and were vapourized in the making of this stew.
It certainly smells great. The taste – pretty good. If I were to do this again I would add only 1 pack of turkey bacon. Half the lamb still turned out pretty meaty in my opinion. I would certainly lay off the salt out of the mixture. I think the turkey bacon had enough sodium in it to make my face pucker. I’m pounding back a lot of water here just to put moisture back in my mouth. I would also add in more potatoes.