(Prep + Cook Time: 39 minutes | Servings: 4)

Nutrition Facts (Per Serving) :
Calories: 525   
Carbohydrate: 16.4g   
Protein: 66.5g   
Fat: 20.7g   
Sugar: 9.1g   

Ingredients :
2 lbs. cubed lamb shoulder   
1 tablespoon organic organic olive oil   
1 (14 oz.) can diced tomatoes with juice   
2 chopped yellow onions; chopped
1 teaspoon dried basil   
1 teaspoon dried oregano   
2 bay leaves   
1 seeded and chopped green bell pepper   
1 seeded and chopped red bell pepper   
1 tablespoon minced garlic   
1/4 cup burgandy or merlot wine vinegar   
2 tablespoons tomato paste   
⅓ cup chopped fresh parsley   
Salt and ground black pepper;to taste   

1- Select the *Meat/Chicken* setting across the Power Pressure Cooker XL for 12 minutes. 2- Add the oil, garlic and onion towards the heating pot. Stir-fry for two minutes.
3- Stir in vinegar and cook for the next 2 minutes.   
4- Add the mushroom, Italian seasoning, rosemary, sage and broth to the cooking mixture. Cook for 5 minutes.
5- Add every one in the remaining Ingredients for the pot except bell pepper and parsley.   
6- Secure the lid and turn the stress knob to the closed position.   
7- Once done; release pressure completely and eliminate the lid carefully.   
8- Discard the bay leaves and add sweet peppers to the stew.   
9- Secure the lid again and seal the cooker by turning the load knob.   
10- Select the *Meat/Chicken* setting for the Power Pressure Cooker Xl for 8 minutes.   

11- Once done; release pressure completely and take over lid carefully. Garnish with parsley and serve warm.