Serves 2-4
It’s not often that we have the pleasure of slow cooking when we are on the road. But, with a pressure cooker you can get the same hearty warm stew feeling in much less than half the time.
Spice paste
- ½ tsp ground caraway seeds
- ½ tsp ground cumin
- 2 cloves garlic, very finely chopped
- 3 red chillies, very finely chopped
- ½ tsp cardamom
- ¼ tsp nutmeg
- ½ tsp turmeric
- ¼ tsp cinnamon
- ½ tsp smoked paprika
- 1 tsp flaky sea salt
- ½ tsp freshly ground black pepper
- 1/4 cup olive oil
Stew
- ½ cup flour
- Salt and pepper
- 4 Tbsp olive oil
- 500g diced lamb
- 200ml red wine
- 2 cups lamb or beef stock
- 1 red onion, cut into wedges
- ¾ cup prunes
- 1 cup butternut pumpkin, chopped into 3cm cubes
To serve
- natural unsweetened yoghurt
- fresh mint
Method
- Combine all spice paste ingredients together well with the olive oil and set aside.
- Season flour with salt and pepper and coat diced lamb.
- Heat a large pot or pressure cooker on a medium-high heat with 4 Tbsp olive oil. Brown off lamb pieces in batches to achieve a nice colour on the lamb. Remove from pan and set aside.
- Turn the heat down, adding a splash more olive oil if needed. Fry off spice paste for one minute, then add wine, allowing the wine to remove the bits stuck on the bottom of the pot.
- Return lamb back to pot, along with red onion, prunes and stock.
- If using a pressure cooker - once pressure has been reached cook for 25 minutes. After 25 minutes remove from heat, release pressure, stir and add pumpkin. Heat until pressure is reached again and cook for a further 10 minutes or until lamb is tender. If using a stove top - Cover and simmer slowly on your stovetop for about 2 hours or until lamb is tender, adding pumpkin after 1 ½ hours.
- To serve top with natural yoghurt, fresh mint and crusty bread alongside.
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