Pressure-cooker lamb and potato stew

Put the finely chopped onion in the bottom of the pot.

Add the cut-up leg of lamb, bone in.

Dice the peeled carrots and the peeled potatoes, not too small so they do not melt, and add them.

Season with salt, sweet paprika, thyme, optional crushed red pepper flakes and bay leaves; add the grated garlic and crushed tomatoes. Spread so everything is roughly covered; do not bother mixing much.

Lid on, valve to seal, pressure cook on high 25 minutes. No oil is added: the lamb releases plenty and the onions melt into the sauce.

Let the pressure release naturally 10 to 15 minutes, then open the valve to vent the rest.

variation: for a thinner, saucier stew or a soup, add two or three cups of warmed chicken stock or water.

Stir, add the dried oregano, taste and adjust with salt or pepper.

Serve with toasted rosemary bread, a lemony rice pilaf, or a salad with feta and olives.

Skim off some of the released fat from the top if wanted.