Lamb with spices
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 400 g | Lamb shoulder |
| 125 ml | Cream |
| 125 ml | dry red wine |
| 4 | Shallots |
| Soup vegetables | |
| 1 clove of garlic | |
| 1 | Bay leaf |
| 1 | Carnation |
| 4 | Allspice berries |
| 1 spoonful | clarified butter |
| 1 spoonful | flour butter |
| Salt and pepper |
Instructions
Step 1 of 6:
Brown the finely chopped shallots, the sliced soup vegetables, and the meat in a pressure cooker with clarified butter.
Step 2 of 6:
Add garlic and season with pepper and salt.
Step 3 of 6:
Add the bay leaf, cloves, and allspice berries and deglaze with red wine.
Step 4 of 6:
Pressurize the mixture in the pressure cooker. To do this, close the lid, set the cooking level to 3, and turn the stove to the highest setting. As soon as the yellow ring appears, reduce the heat. The cooking time of 20 minutes now begins.
Step 5 of 6:
After the cooking time, release the pressure by pressing the button on the lid handle.
Step 6 of 6:
Remove the meat from the pot and bring the meat juices with the cream and flour butter to a boil, then season to taste. Plate the dish. Potato wedges make a great side.
