Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Pounds Lamb or Mutton, Excess Fat Removed And Cut in 1-Inch Cubes
- 3 Cups Boiling water
- 1 1/2 Teaspoons salt
- 1/2 Teaspoon sugar
- 1/8 Teaspoon black pepper
- 1 1/4 Cups carrots, Peeled And Cut in 1-Inch Lengths
- 4 Peeled Medium-Sized onions, Peeled And Quartered
- 4 White potatoes, Peeled And Sliced Thick
- 3 Tablespoons flour
- 3 Tablespoons Cold water
Directions
1. Brown Lamb or Mutton Cubes in Pressure Cooker.
2. Add water And The Seasonings.
3. Close The Cooker, Bring to 15 Lbs. (high) Pressure, And Cook For
15 Minutes.
4. Release Pressure. Add The Vegetables. Bring Again to 15 Lbs.Pressure And Process For 5 Minutes More.
5. Stir in The flour Which Has Been Blended With The Cold water.Simmer in The Pot, Lid Off, For Two Minutes, Stirring Constantly.
Serves: 4 to 6
Note: You Can Use Lamb or Mutton For This Irish Stew Lamb is MoreTender And Less Flavor. Mutton is Tougher But Has More Flavor, But ThePressure Cooker Makes it More Tender so Mutton is Recommended. Ray