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 about 3 cm in size and coat with flour.
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 with the artichokes in the Pressure Cooker for about 2 minutes.
Step 5 of 11:
Add the meat to the vegetables in the Pressure Cooker and briefly fry together.
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:
Pierce the loomi with a fork and add it together with the finely sliced chilies and the lamb stock.
Step 8 of 11:
Close the Pressure Cooker according to the instructions, set the cooking crown in the Lid to level 2 (high-pressure cooking level), and bring the contents of the pot to the boil on full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the 45-minute cooking time begins.
Step 9 of 11:
At the end of the cooking time, release the steam from the Pressure Cooker according to the instructions and open it.
Step 10 of 11:
Season to taste with salt, pepper, and lemon juice.
Step 11 of 11:
Shortly before you Serve, finely chop the sage and add it. Couscous is a suitable side dish.
