Lamb Neck Chop stew Pressure Cooker Recipe cheekyricho

A very economical Stew uses the tougher cuts of meat. This Neck Chop and vegetable stew is warming, hearty comfort food, perfect for the camp oven but here we show you how to cook it in a Pressure Cooker. This all in one pot meal easily feeds 4-6 hungry people. You choose which vegetables to use, my advice is to use whats in season, fresh cheap and hopefully available locally. That way you are lessening your carbon footprint and this energy efficient method of cooking will save you money too. We hope you give it a try.
INGREDIENTS:
800 grams neck chops
1.25 kgs of mixed chopped vegetables, we used potato,onion,parsnip,chilli,capsicum,celery,tomatoes,broccoli,baby corn,snow peas,cabbage,carrots. You could use egg plant, pumpkin,zucchinis and mushrooms too.
40 grams worcestershire sauce
50 grams flour
20 grams oil
salt & pepper to taste
600 grams of water(feel free to use a combination or water, stock or wine, however, this is so full of flavour you won't need to)
METHOD:
Dredge chops in flour and fry in batches over a medium heat in oil in the pressure cooker. Add hard vegetables and tomatoes, salt,pepper,sauce and water. Bring to gently boil. Place Pressure cooker lid on and bring to pressure, turning heat to low and cook for 30 minutes. I like to give it cooker a shake occasionally because I can't stir it. Release pressure add remaining ingredients and cook a further 5 minutes, no more, under pressure and release steam before serving with a sprinkle of parsley and preserved lemon for garnish if desired. Provide plenty of crusty fresh bread to soak up all the delicious juices.
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[@riskybisness]

Thanks heaps for this recipe.

[@CheekysKitchen]

Thanks for watching, glad you enjoyed it. Enjoy.;-))