You can use lamb or mutton for this Irish stew lamb is more tender and less flavor. Mutton is tougher but has more flavor, but the pressure cooker makes it more tender so mutton is recommended. Ray
- 2 pounds lamb or mutton, excess fat removed and cut in 1-inch cubes
- 3 cups boiling water
- 1½ teaspoons salt
- ½ teaspoon sugar
- ⅛ teaspoon black pepper
- 1¼ cups carrots, peeled and cut in 1-inch lengths
- 4 peeled medium-sized onions, peeled and quartered
- 4 white potatoes, peeled and sliced thick
- 3 tablespoons flour
- 3 tablespoons cold water
- Brown lamb or mutton cubes in pressure cooker.
- Add water and the seasonings.
- Close the cooker, bring to 15 lbs (high) pressure, and cook for 15 minutes.
- Release pressure.
- Add the vegetables.
- Bring again to 15 lbs pressure and process for 5 minutes more.
- Stir in the flour which has been blended with the cold water.
- Simmer in the pot, lid off, for two minutes, stirring constantly.