Pineapple Lamb-Pressure Cooker

Ingredients

• 6 lbs boneless lamb, cut into 1 1/2 inch cubes
• 1/4 cup cooking oil
• 2 cups chopped onions
• 4 cups sliced celery

• 4 (3 ounce) cans mushrooms
• salt and pepper
• 3 cups beef stock

• 2 (16 ounce) cans bean sprouts, drained

• 4 (20 ounce) cans pineapple chunks, drained
• 3 teaspoons cornstarch
• 1/2 cup soy sauce

Directions

1. 1

   Heat cooker-add oil and brown meat.

2. 2

   Add onion and celery, brown lightly.

3. 3

   Add mushroom liquid, seasonings and beef stock.

4. 4

   Close cover securely.

5. 5

   Place pressure regulator on vent pipe and cook 10 minutes at 15 pounds pressure.

6. 6

   Let pressure drop of its own accord.

7. 7

   Add sprouts, pineapple and mushrooms.

8. 8

   Blend cornstarch and soy sauce and stir into mixture.

9. 9

   Cook until thickened, stirring carefully.

10. 10

    Serve over chow mein noodles or steamed rice.