Stewed lamb in sauce

Cordero guisado en salsa
Lamb meat is one of the tastiest meats used in traditional cuisine.

Lamb is a great choice for those who love stewed meats and traditional flavors, stews like this one full of flavor with an extraordinary final result.

It is a simple recipe to prepare and with ingredients that we all have at home and cooked in the rapid pressure cooker we will have a very tender and melty stew ready in a very short time.

This dish is perfect to prepare for any occasion or simply to gather the family around a table, hot and aromatic dishes that seem to be more appealing when it is colder. To round out the dish we can add a few cubes of fried potatoes that look wonderful together with the sauce.

Ingredients: 4-6 people
  • 2 chopped lamb shoulders, about 800 g each
  • Flour to coat the lamb
  • Salt and pepper
  • 1 chopped onion
  • 1 large tomato, chopped
  • 2 cloves of garlic, sliced
  • 1 glass of red wine
  • 1⁄2 glass of brandy
  • 1 glass of water or meat broth
  • 1 tbsp sweet paprika
  • Olive oil
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • Chips
Lamb in pressure cooker sauce (3) Preparation:
  1. Season the lamb pieces with salt and pepper and coat them in flour, shaking off the excess.
  2. Heat a little oil in the Selecta rapid pressure cooker and brown the lamb pieces on both sides. Once browned, remove from the pot and set aside.
  3. Add the chopped onion, tomato and garlic to the pot and sauté the vegetables over medium heat for 10 minutes, add the sweet paprika and the aromatics.
  4. Add the reserved pieces of lamb to the pot along with the vegetables, mix well and add the red wine, brandy and water until the meat is covered.
  5. Cover the pressure cooker and set the knob to maximum pressure. When it comes to pressure, we leave the pot over medium heat for 15 minutes. After time we depressurize and open the pot.
  6. Peel and cut the potatoes into cubes, fry in hot oil until golden. Serve the lamb accompanied by the potatoes.


These types of stews prepared the day before improve over time. The flavors end up being more rounded and intense thanks to the fact that the ingredients combine better.

Lamb in pressure cooker sauce (1)

Photographs and recipe by Silvia .

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