Don’t let an unfamiliar cut like lamb neck intimidate you! It’s one of the most flavorful and budget-friendly parts of the lamb, and when cooked in a pressure cooker, it becomes incredibly tender. This recipe combines it with hearty vegetables and a kick of cayenne for a rustic, one-pot stew that’s on the table in under 30 minutes. It’s the perfect comforting meal for a busy weeknight, delivering deep, savory flavors with minimal effort.
Ingredients
• 1 lb / 450g lamb neck, chopped
• 1 lb / 450g broccoli, chopped
• 1 cup / 150g cauliflower, chopped into florets
• 2 small onions, finely chopped
• 1 large tomato, roughly chopped
• 2 tbsp / 30ml olive oil
• 2 celery stalks, finely chopped
• ½ small sweet potato, finely chopped
• 1 cup / 240ml beef or lamb stock
• Spices
• 2 tsp / 10g salt
• 1 tbsp / 15g cayenne pepper
• ½ tsp / 2.5g black pepper, freshly ground
Instructions
1. Directions
2. Prepare your : Rinse the lamb neck, pat it dry, and chop it into bite-sized pieces. Place the lamb at the bottom of your pressure cooker pot.
3. Layer the chopped broccoli, cauliflower, onions, tomato, celery, and sweet potato on top of the lamb.
4. Drizzle with olive oil and sprinkle evenly with salt, cayenne pepper, and black pepper. Pour the stock over everything.
5. Secure the lid on the pressure cooker and set the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 17 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure. Open the lid, give the stew a good stir, and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 346
• Total Fats: 15.9g
• Net Carbs: 10.4g
• Protein: 36.5g
• Fiber: 5.3g
Pro Tips
• For a deeper, richer flavor, use the ‘Sauté’ function to brown the lamb neck pieces in olive oil before adding the other .
• Adjust the heat to your preference. One tablespoon of cayenne is very spicy; start with one teaspoon and add more to taste if desired.
• Feel free to swap the vegetables. Hearty root vegetables like carrots or parsnips are excellent additions.
• To thicken the stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the pot on the ‘Sauté’ setting after cooking and simmer for a minute until it thickens.
FAQ
Q: Is lamb neck a tough cut of meat
A: Lamb neck contains connective tissue that makes it tough if cooked quickly. However, using a pressure cooker breaks down this tissue, resulting in incredibly tender and flavorful meat, perfect for a rustic stew.
Q: Can I make this lamb stew less spicy
A: Yes, you can easily adjust the heat. The recipe calls for one tablespoon of cayenne for a very spicy kick. For a milder stew, start with just one teaspoon and add more to taste after cooking.
Q: What vegetables can I substitute in this recipe
A: This one-pot lamb stew is very versatile. Feel free to swap the broccoli and cauliflower with other hearty root vegetables like carrots, parsnips, or potatoes for an equally delicious meal.
Q: How do I get a richer flavor in my lamb stew
A: For a deeper, more savory flavor, use your pressure cooker’s ‘Sauté’ function to brown the lamb neck pieces in olive oil before adding the vegetables and stock. This step adds significant depth to the final dish.
