Prep time: 10 minutes
Cook time: 60 minutes
Total time: 70 minutes
Servings: 6-8
If you have a pressure cooker or slow cooker, take advantage of making hearty soups without having to watch the pot boil. I pressure cooked the lamb here for 30 minutes and it was fall off the bone tender. Most of the soup's flavor comes from the herbs during this step!
Pros: easy one pot recipe
Cons: none
Ingredients:
2.5-3 lbs of lamb on the bone
10 cups of stock (I used chicken)
1 small onion
6 cloves of garlic
2 bay leaves
1 spring of rosemary
1 spring of thyme
1 cup of washed rice
2 cups of chopped celery
2 cups of chopped carrots
2 cups of kale (optional)
2 cups of shredded cabbage (I used purple)
1 large potato (diced small)
Salt
Pepper
Sugar
Put your lamb in the pressure cooker with a hefty pinch of salt, pepper, 1 cup of water, bay leaves, rosemary, thyme, garlic, and the onion (peeled and cut into large slices). Cook on high for 30 minutes with natural release.
When done, add in your stock, rice, celery, carrots, potato, and kale. Salt to taste (or I added a little fish sauce) and add a pinch of sugar. Simmer for 20-30 minutes depending on your preferred vegetable doneness.
At that point, toss in your cabbage. You can cook them for a bit if needed but I like to turn off the heat at this point so the cabbage is still somewhat crispy!
Serve nice and hot!