Catherine Phipps' comforting stew has added freshness from Seville oranges
- CourseMain meal
- Prepare20 mins
- Cook20 mins
- Total time40 mins
Heat the oil in a pressure cooker on a high heat. Add the lamb and sear on both sides for 3-4 minutes. Add the root vegetables and sauté for a few minutes, then stir in the garlic, ginger and rosemary. Sauté for a further minute, then add the tomato purée, both varieties of lentils, stock and seasoning. Stir, scraping the base of the pan to make sure it is completely deglazed – this is important when pressure cooking. Add the cavolo nero and push into the liquid – don’t worry if some sits above it.
Bring the cooker up to pressure on a high heat, then reduce the heat down – just enough to maintain the pressure. Cook for 8 minutes, then remove from the heat. Leave to drop pressure naturally, about 5 minutes.
While the lamb and lentils are cooking, prepare the gremolata. Scrape off any white pith from the pared orange zest. Cut the zest into thin strips, then finely chop. Finely chop the garlic, parsley and mint, put into a small bowl and mix with the zest.
Release the lid and stir to make sure the cavolo nero is thoroughly mixed in. Add ½ the Seville orange juice, stir and taste. Add a little more if necessary. Ladle the lamb and lentils into shallow bowls and serve with the gremolata for sprinkling.
You can use all kinds of greens for this dish, but may need to treat them differently in the pressure cooker