Halloween Lamb and Ale Stew in a Bread "Cauldron"
Tender pieces of succulent lamb with chunky vegetables and rich gravy swimming in a bread "cauldron". A perfect Halloween recipe for your witches and wizards!
cubed lamb shoulder
freshly ground black pepper
peeled and left whole
Pressure Cooker Instructions
Dredge the cubed lamb shoulder in half the flour, seasoned with salt and pepper.
Place the butter and sunflower oil in the cooking bowl of your pressure cooker and select BROWN/SAUTE. Set the timer for five minutes.
Brown the dredged lamb shoulder.
Add the remaining ingredients, except for the bread, and stir well.
Seal the lid, set pressure to HIGH and set the timer for 15 minutes.
Allow the pressure cooker to depressurise for 10 minutes before removing the lid.
Dissolve the remaining flour in a little water and thicken the stew, as desired. You may need a little extra flour to get it to your preferred consistency.
Carefully cut the tops off of four large bread rolls and scoop out the insides, leaving a thick crust.
Fill the bread rolls with stew and serve immediately.
Stove Top Method
Heat the butter and oil in a large stew pot over a medium-high heat and brown the dredged, seasoned lamb shoulder for five minutes.
Add the remaining ingredients, except for the bread, turn the heat down to medium/low and slow cook, with the lid on, for two hours.
Slow Cooker Method
Heat the butter and oil in a saute pan over a medium high heat and brown the dredged, seasoned lamb shoulder for five minutes.
Add the lamb, and all the remaining ingredients (except for the bread), to a slow cooker. Pop the lid on and select LOW for 6-8 hours.
Recipe from www.elizabethskitchendiary.co.uk