Savoy cabbage lamb in a pressure cooker

Ingredients for 8 servings:

• 1,000 g lamb, sheer, preferably shoulder
• 50 g ham, diced
• 3 tbsp lard
• 2 onions
• 3 garlic cloves
• 500 ml vegetable stock
• 2 carrots
• 450 g potato(s), waxy
• 1 head of savoy cabbage
• 1 stalk(s) leek
• salt and pepper
• Paprika powder, sweet
• 1 bunch of flat-leaf parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

sophisticated stew

Wash and dice the meat and fry it with the ham in the pressure cooker with the lard. Peel and chop the onions and add them. Peel and press the garlic cloves and add them. Wash and peel the carrots and cut them into small cubes. Wash and peel the potatoes and dice them and add them with the carrots. Pour in the stock and bring everything to a boil briefly. Wash and trim the savoy cabbage and cut it into strips and add it. Wash and slice the leek and add it. Stir everything well. Season the stew with salt, pepper and paprika. Bring everything to a boil in the pot while stirring, carefully remove the foam, put the lid on and wait for 1 minute until steam is released continuously. Lock the handle to the highest position and wait until the pin is completely out (2nd ring). Cook for 10 minutes, holding the pin on the 2nd ring. Remove to a cold stovetop to allow the steam to evaporate. Open the pot, stir well again and season with salt and pepper if desired. Sprinkle with washed and chopped parsley before serving or freezing.