|Lamb breast||2 Pound, cut into cubes|
|Green pepper||1 , diced|
|Onions||4 , diced|
|Worcestershire sauce||1 Tablespoon|
|Carrots||4 , cut in half|
|Hot water||1⁄2 Cup (8 tbs)|
Heat shortening in cooker.
Brown the lamb thoroughly.
Season with salt and pep per.
Add green pepper, onions, Worcester shire sauce, carrots, and water.
Cover cooker securely and put pressure control in place.
When pressure is reached and control jig gling, cook for 15 minutes.
Allow the pres sure to drop naturally.
Note: If you want to add potatoes to this stew, add 1 cup diced potatoes with the other vegetables.