Ingredients

4 Qt. (Serves 4-6)

• 1 1/2 lbs. Lamb Stew Meat – 1-inch pieces
• 2 tbsp. Vegetable Oil
• 3 cups Water
• 1 tsp. Salt
• 1/2 tsp. Paprika
• 1 tsp. Celery Seed
• 1/2 cup Onion, chopped
• 1 cup Turnips, sliced
• 1 cup Carrots, sliced
• 1 cup Potatoes, sliced
• 1 cup Parsnips, sliced

6 / 8 Qt. (Serves 8-12)

• 3 lbs. Lamb Stew Meat – 1-inch pieces
• 3 tbsp. Vegetable Oil
• 4 cups Water
• 2 tsp. Salt
• 1 tsp. Paprika
• 2 tsp. Celery Seed
• 1 cup Onion, chopped
• 2 cups Turnips, sliced
• 2 cups Carrots, sliced
• 2 cups Potatoes, sliced
• 2 cups Parsnips, sliced

Directions

• 1. Brown lamb in vegetable oil in cooker. Add water and seasonings.
• 2. Cover and cook 8 minutes after control jiggles.
• 3. Cool cooker normally for 5 minutes, then place under faucet. Add vegetables.
• 4. Cover and cook 5 minutes after control jiggles. Reduce pressure instantly.
• 5. Prepare gravy recipe.