Slow-Cooked Lamb with Rhubarb {with pressure cooker option}

Actually, the title of this recipe is a bit of a misnomer since I made it in the slow cooker. You can find the original, which is made in an oven, here. Or continue reading for my adaptations.

I knew I wanted to make something with lamb and rhubarb, so I started internet searching and came across this recipe. However, I knew I wouldn’t have time to make it in the oven, so I decided to adapt it to a pressure cooker. I also changed a few ingredients along the way (as usual!).

Ingredients:

• 2 Tbsp olive oil
• 1 1/2 lb lamb stew meat (you could easily substitute beef; I used a roast that I had purchased and cut up into 1-2 inch cubes)
• 1 dash cinnamon
• 1 Tbsp allspice
• 1 tsp turmeric
• 1 tsp chili powder
• handful of chives, chopped
• 1 onion, chopped
• 2 C rhubarb, cut into 1 inch chunks
• 3 C water

Directions:

1. In the pressure cooker, brown the meat in the oil. Then add the remaining ingredients, stir, then add the water. Close the lid.
2. Bring up to pressure. According to the pressure cooker booklet, lamb stew meat was 12-15 minutes. To be on the safe side, I set the timer at 15 minutes once the pressure thingy popped up. I used the natural release setting.
3. Serve over rice.

The Verdict: DH was super excited when he got home and smelled the lamb browning with the spices. “Are you making rogan josh?” He asked. Nope. It was still good, though, even better with a bit of chopped mint. The meat was nice and tender and delicious.

This post shared at Hearth & Soul and Tempt My Tummy Tuesday

Related posts:

1. Slow Cooker Chili
2. Pot Roast Under Pressure
3. Slow-Cooker Black Bean Chili

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