I am on a rampage – if you are a vegetarian or animal lover, you may want to click away from this blog.

Ever since getting a pressure cooker, I have decided to cook a new animal in it every week.

So far I’ve made cow, veggies* and pig.

*Veggies are totally an animal. Especially when you slaughter them en masse like I did with my pressure cooker ratatouille.

This week? Lamb. That’s right. A lil baa baa mmm mmm in mah belleh. I just ate the leftovers tonight and am happily full of Lil Bo Peep’s right hand man. TIP: I got lamb leg (couldn’t find shoulder anywhere in the area), already deboned and asked the butcher to cut it up into chunks for me.

Ingredients:

3 lbs of lamb SHANK aka LEG aka MMMM cut up into ~2-3″ cubes

Olive oil + one pat of butter

5-6 roma tomatoes, cut up into small chunks

2 onions

3 cloves of garlic

1/2 cup of balsamic vinegar (or less, to reduce carbs)

3 tablespoons of tomato paste

1 cup Beef stock

2 cinnamon sticks

Thyme

Dried basil

3 bay leaves

Oregano

Rosemary (LUV this stuff)

Salt n’ pepah

3 red bell peppers – sliced into strips

Direcciones:

1. Mince garlic and cut up onions into ~1-2″ pieces and sautee in olive oil and the balsamic vinegar in bottom of your pressure cooker on medium heat

2. Concurrent to that, use MOAR olive oil and that pat of butter (to raise the smoke point) and brown your lamb chunks in a large sautee pan – I did this because 3 lbs of lamb meat is a LOT of meat and I only have a 6qt pressure cooker, so I wanted to save time. You can definitely do this IN your pressure cooker if you don’t want to dirty as many dishes or retain more of the lamb fat.

3. Dump everything (except red bell peppers) into pressure cooker – meat, tomato paste, spices, garlic & onions, beef stock, etc. I used about 1-2 teaspoons for all the spices – spice to taste and honestly, be LIBERAL with your spicing. For some reason, a lot of pressure cooker recipes get all freaky about over spicing because I guess pressure cooker makes it ‘stronger’, but I haven’t found this to be the case.

4. Cook for about 30 minutes after your pressure cooker reaches ‘pressure status’ (for my ghetto pot, that means the top WOBBLES).

5. “Quick release” and add in the red bell pepper strips – also, do a quick ‘taste test’ and see if you like the broth – adjust seasonings as desired

6. Cook for 10 more minutes and voila!

Serve on a bed of cauliflower-rice.

Freezes well and reheats great, so don’t be afraid to make a large batch to feed off of for a few weeks.

NEXT UP: GOAT!! Have any goat recipes you recommend???