Well, I don't know how long it would cook in the oven after being assembled, but generally speaking, you'd want to prepare the lamb stew most of the way, but not all, beforehand. If its fully cooked when it goes in, it might be overcooked when it comes out.

Interesting idea.....

Why would you want to make it in a pressure cooker?

Everyone I know in Brazil uses one almost every single day.

For at least the stew portion of the dish, a pressure cooker does wonders. First, you can cook it faster, using less energy. Second, a pressure cooker will tenderize meat like nothing else does, and I've also found its excellent for rendering fat out of the meat, which can either be removed, or used to flavor the rest of the dish. Moreover, its excellent at gellatinizing connective tissues, which means increased flavor. The pressure cooker can coax flavors out of dishes I can never get through conventional means.

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.

Used extensively in South Asia (India, Pakistan etc.). Specifically for lentils and meat dishes.

Make the bread separately and have it with soup.

I do occasionally use the pressure to make bread. It's a great way to cook and soften rye grains. They take nearly an hour to cook and it's better to post-soak them overnight (they don't get any softer in the bread whilst being baked). Much, much quicker with a pressure cooker.

Two words -- Pot Roast!

Just to balance the replies a little: no I don't use a pressure cooker

they seemed to be relatively common in HK when I lived there. We had one. Even though our 2-bedroom was only about 500 square feet

If you travel. Bring 2 pressure cookers. Check one and bring the other as a carry on.

No problem at all, happy to help. I love to "evangelize" the pressure cooker way of life. But to answer your question, I need to know what cut of lamb you're using (lamb shanks?) and how many pounds you have. (If you don't already know which cut you're using, as in, you haven't bought it yet, ideally, to get the most out of a pressure cooker, you'd want to select a cut that has a lot of connective tissues in it, so it'll create collagen, which will in turn improve the flavor. That means working muscles, like legs, shoulder, neck bones, etc.)

Many thanks!

It will be around 500 gms of cubed leg.

So how long for the diced leg and onion please .... and then once cool and inh the suet pastry in a pudding bowl how long then please?

Thanks agin!

Use ours for pork ribs as well. The compliments to the chef never end. I use it but my wife is deathly scared of the device. Our dogs find the appliance quite mesmerizing

I seem to remember them being very popular in Caribbean cooking....can anyone confirm?

I don't think they're all that popular in the UK.....my mother used to use one to negative effect. In Argentina they don't seem to be very popular either.