Lamb Barley Stew - Pressure Cooker

6 ingredients
3 steps

Ingredients

  • 1 left over leg of lamb, cut through at joint
  • 1 cup barley
  • 5 carrots, sliced
  • 3 onions, quartered
  • 2 beef bouillon cubes
  • 1 cup frozen peas

Directions

  1. 1
    slice excess meat off bone and cut into bite size pieces and set aside. Place bones in pressure cooker with 6 cups of water, barley and boullion. Bring to high pressure and cook for 20 mins and release pressure.
  2. 2
    Remove bone(trim any additional meat) and then add all the vegetables except the peas(if using green beans, add now).
  3. 3
    Cook on high for 8-10 minutes, release pressure and add peas and meat.

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