Pineapple Lamb-Pressure Cooker |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 15 |
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Pork may be used rather than lamb. Ingredients:
6 lbs boneless lamb, cut into 1 1/2 inch cubes |
1/4 cup cooking oil |
2 cups chopped onions |
4 cups sliced celery |
4 (3 ounce) cans mushrooms |
salt and pepper |
3 cups beef stock |
2 (16 ounce) cans bean sprouts, drained |
4 (20 ounce) cans pineapple chunks, drained |
3 teaspoons cornstarch |
1/2 cup soy sauce |
Directions:
1. Heat cooker-add oil and brown meat.
2. Add onion and celery, brown lightly.
3. Add mushroom liquid, seasonings and beef stock.
4. Close cover securely.
5. Place pressure regulator on vent pipe and cook 10 minutes at 15 pounds pressure.
6. Let pressure drop of its own accord.
7. Add sprouts, pineapple and mushrooms.
8. Blend cornstarch and soy sauce and stir into mixture.
9. Cook until thickened, stirring carefully.
10. Serve over chow mein noodles or steamed rice.
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