Serves 3- 4 as a tapas
This is a real gem. I made this in the Instant Pot and the results were outstanding. Literally five minutes of work, and about half an hour letting the Instant Pot do its thing and I had the most melt-in-the-mouth, rich lamb stew, beautifully sweet from the peppers and complimented so well with the plump butterbeans.
You could, of course, do this in the oven, in which case you would need to add a good couple of hours on to the cooking time (at step 3, put in an oven-proof, lidded dish, and transfer to the oven at 150c for 2-3 hours).
We’ll definitely be revisiting this invention!
- 1 tbsp olive oil
- 1 onion, halved and sliced
- 2 cloves garlic
- 2 roasted peppers from a jar, cut into strips
- 300g lamb fillet, cut into 2-inch chunks
- 1 heaped tsp paprika
- 1 tbsp tomato purée
- 1 tin butter beans
- 1 tbsp chopped parsley
Step 1: Set the instant pot to sauté mode and add the oil, onion, garlic and peppers and stir for two to three minutes.
Step 2: Add the lamb and paprika and stir for a further minute before adding the tomato purée and butterbeans (including their water).
Step 3: Put the lid on and ensure it is switched to sealing. Place manually on high pressure for 15 minutes and allow to depress naturally.
Step 4: Remove the lid, season to taste and switch back onto sauté mode for five or ten minutes,stirring frequently, to allow the rich sauce to reduce.
Step 5: Add the chopped parsley and stir through before serving.