Instructions: Heat oil in a 5-quart or larger pressure cooker over medium-high heat. Add lamb cubes in batches to avoid overcrowding, brown on all sides, about 5 minutes per batch. Transfer browned lamb to plate with slotted spoon.

Add onion and garlic to heated fat; saute to soften slightly, 2 to 3 minutes. Return lamb to pot and stir in remaining ingredients, including wine, salt and pepper to taste. Stir slightly while the mixture comes to a boil to avoid scorching.

Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure cooker at second red ring. Cook for 10 to 12 minutes.

Remove from heat and use Natural Release Method.

Garnish with mint leaves and serve with rice.

This recipe yields 4 to 6 servings.

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