Originally Posted by
ePressureCooker
I missed this part earlier, so let me just add, both carrot and sweet potato can turn quite soft if its cooked long enough to cook the lamb stew meat. What you may want to do if that's an issue for you is to cook either carrots or sweet potato (or both) separately, by themselves, and add 1 tablespoon of white vinegar to the cooking water for the carrots/sweet potatoes. Vinegar will help strengthen the pectin bonds in the carrots/sweet potatoes, helping them retain their shape and stiffness, and you won't taste it in the final product.
You are being very patient with me - which I really appreciate. For some reason my Tefal 5 had no recipe book at all - just some basic instructions. It seems to have two pressures 5 and 12 I believe.
Could you give me some suggestions with my first Giant Lamb Curry Dumpling re timings. I expect it to be experimental so please don't be shy. For simplicity I'm leaving sweet potato and carrot out - so it will be lamb and sliced red onion - so think of it as lamb in suet dumpling pastry pudding 'ish.
My main motivation for my new pressure cooker explorations is that I love the flavour of cheaper cuts but want to improve texture which I think this approach will give me. I make a lot of lamb and beef curries for example. Sous vide over softens.
Any help appreciated.