Prep Time: 20 Minutes
Cook Time: 35 Minutes
½ cup cider vinegar or white vinegar
4 cloves garlic, minced
1 pound Thomas Farms Bone-In Lamb Stew Meat (the bones add flavor- remove and discard after cooking)
2 bay leaves
1 tablespoon vegetable oil
1 sweet onion, diced (about 3/4 cup)
1 green bell pepper, cut into 1-inch pieces (about 1/2 cup)
1 tablespoon tomato paste
1 can (14.5 ounces) diced tomatoes, undrained
1 russet potato, peeled and cut into 2-inch cubes (about 1 1/2 cups)
½ cup Spanish-style green olives (pitted or unpitted)
1 green Italian frying pepper, seeded and thinly sliced (sometimes called long hots or Cubanelle peppers)
Hot cooked rice
- Mix the vinegar and half the garlic in a large nonmetallic bowl. Add the lamb and turn to coat. Add the bay leaves. Cover and refrigerate for 2 hours or overnight.
- Drain the lamb and discard the vinegar mixture. Pat the lamb dry with paper towels. Season the lamb with salt and pepper.
- Heat the oil in a 6-quart multi-cooker pot on the Sauté setting. Add the lamb and cook until well browned on both sides. Remove the lamb from the pot. Pour off any fat (use potholders when touching the pot insert).
- Add the onion, remaining garlic and bell pepper to the pot and cook for 3 minutes or until lightly browned and tender. Add the tomato paste and cook and stir for 2 minutes. Add the diced tomatoes heat to a boil, stirring to scrape up the browned bits from the bottom of the pot. Press Cancel.
- Return the lamb to the pot and top with the potatoes.
- Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 20 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the natural release method to release the pressure (it takes about 15 minutes). Stir in the olives and frying pepper. Season to taste. Serve over the rice.