Lamb goulash with artichoke and loomi
1 hour 10 minutes
Total Time
1 h
Cooking Time
10 min
Preperation Time
Ingredients
| 1.5 kg | Lamb neck |
| 100 g | flour |
| 80 g | clarified butter |
| 10 pieces | Artichoke bottoms |
| 200 g | Onions |
| 100 g | Carrots |
| 100 g | Celery |
| 50 g | Tomato paste |
| 3 | Beefsteak tomatoes |
| 300 ml | Rosé wine, dry |
| 2 | Loomi |
| 2 | Chili, medium hot |
| 2 l | Lamb stock |
| Salt | |
| Freshly ground pepper | |
| 1 | Lemon |
| 1 bunch | Sage |
Instructions
Step 1 of 11:
Cut the lamb neck into cubes of about 3 cm and flour them.
Step 2 of 11:
Sear the meat in a stainless steel pan with clarified butter and lightly brown it.
Step 3 of 11:
Cut the artichoke bottoms into small pieces.
Step 4 of 11:
Finely dice the onions, carrots, and celery and sauté them with the artichokes in the pressure cooker for about 2 minutes.
Step 5 of 11:
Add the meat to the pressure cooker with the vegetables and sauté briefly.
Step 6 of 11:
Add the tomato paste and roughly chopped tomatoes, deglaze with the rosé wine, and let it reduce for about 5 minutes.
Step 7 of 11:
Prick the loomi with a fork and add it with the finely chopped chilies and lamb stock.
Step 8 of 11:
Close the pressure cooker according to instructions, set the cooking valve in the lid to level 2 (quick cooking level), and bring the contents to a boil with full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 45 minutes begins.
Step 9 of 11:
After the cooking time has ended, let the pressure cooker release steam according to instructions and open it.
Step 10 of 11:
Season with salt, pepper, and lemon juice.
Step 11 of 11:
Finely chop the sage just before serving and add it. Couscous is a suitable side dish.
