A traditional Italian dish, comforting and full of flavour, perfect for cold days. The meat becomes incredibly tender, and the sauce, made with white wine and tomato, absorbs all the flavour of the vegetables and potatoes.
Productos con los que prepararla
Ingredients
- 500 g lamb or mutton (castrato, cut into approx. 2 cm dice)
- 500 g red potatoes
- 1 onion
- 1 carrot
- 1 glass of white wine
- 2 tbsp tomato passata
- 2 tbsp plain flour
- 250 ml vegetable stock or water
- Extra virgin olive oil
- Salt
- Black pepper
Instructions
- Cut the meat into roughly 2 cm dice, toss lightly in flour, and shake off any excess.
- Select “Fast Cook” with the lid open and add a drizzle of olive oil. Stir in the chopped onion and carrot, and cook for a few minutes until they start to soften.
- Add the meat and brown it on all sides, stirring occasionally to ensure a good sear.
- Pour in the white wine and leave to cook for a few minutes with the lid open so the alcohol evaporates.
- Add the tomato passata, stock, a pinch of salt and pepper, and mix well.
- Close the lid and select “Beef / Lamb” on the “Moderate” level. Start the programme and let the multicooker do its work.
- While the meat is cooking, peel the potatoes and cut them into evenly sized chunks.
- Once the programme has finished, carefully release the pressure and open the lid. Add the potatoes and stir gently so they are coated in the sauce.
- Close the lid again, select “Quick Cooking” on the “Soft” level, and set the timer for 10 minutes.
- When finished, release the pressure and check that the potatoes are tender and the meat is cooked through.
- If the sauce needs to reduce a little more, select “Fast Cook” with the lid open and let it simmer for a few minutes.
- Adjust the seasoning with salt and pepper, and serve hot.
