Reader recipe: Great Grandma's lamb casserole
One of the regular recipes my mother made using her trusty pressure cooker. However I've added red peppers and garlic which certainly weren't popular or available in her days.
|1 kg||Lamb shoulder chop, browned|
|2 medium||Caramelised onions, chopped finely|
|4 large handfuls||Mushrooms, thinly sliced|
|1 bag||Frozen peas|
|2 Tbsp||Olive oil|
|1 can||Chopped tomatoes|
|1 cup||Roasted red pepper|
|3 cloves||Minced garlic|
|1 pinch||Salt & freshly ground pepper|
small potatoes for serving separately
- Heat olive oil in base of pressure cooker, gently fry onions, mushrooms. Add other ingredients, bring to the boil stirring well. Add separator with the salted baby potatoes. Bring to pressure, cook 10 minutes on high pressure. Reduce pressure. Taste and correct seasoning. Serve hot with a sprinkling of parsley. Serve lamb casserole with seasonal greens eg silver beet.