(Total Time: 85-90 MIN| Serves: 8)
½ cup Lamb Tallow
3 cloves Garlic Crushed
1 large Onion (diced)
¼ cup Rosemary (chopped)
3 sticks Celery (diced)
1 tsp Salt
1 tsp Ground Black Pepper
½ cup Red Wine Vinegar
1 cup Tomato Puree
4 cups Beef Broth
4 lbs. Lamb Shoulder (cut into 1½ inch chunks)
½ lbs. Mushrooms (cut into ½ inch slices)
1 cup Sour Cream
½ cup Parmesan Cheese
Place the tallow, garlic, onions, rosemary and celery in the Instant Pot. Set the Instant Pot to “Sauté” and cook for 5 minutes stirring occasionally.
Add the salt, pepper, vinegar and tomato puree and cook for another 5 minutes stirring occasionally.
Add the beef broth, mix well and then add the lamb chunks. If needed add water enough that lamb is just covered.
Place and lock the lid, set the Instant Pot to “Meat/Stew” and cooking time to 60 minutes.
When done let to naturally release the pressure.
Set the Instant Pot to “Sauté” and add to it sliced mushrooms, and cook for 15 minutes.
Serve hot, topped with 2 tablespoons of sour cream and one tablespoon of grated parmesan cheese.
(Calories: 462 | Total Fats: 37g | Net Carbs: 1.2g | Proteins: 30g |Fibers: 1g)