Rustic Lamb Stew

Whisk together sugar, salt, cinnamon, paprika, pepper and nutmeg in a large bowl. Add lamb and toss to coat. Cover and chill at least 30 minutes and up to overnight.

Select “sauté” setting on a programmable pressure multicooker. Select “high” temperature setting, and preheat 2 to 3 minutes. Add 2 tablespoons of the oil to cooker. Add lamb, in 3 batches, and cook, turning occasionally, until browned on all sides, about 5 minutes per batch. Transfer to a bowl; set aside.

Add onion, carrot, parsnip, celery, garlic and remaining 2 tablespoons oil to cooker; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add wine, and cook, scraping up any browned bits on bottom of pan, until wine comes to a boil, about 2 minutes. Return lamb to cooker; add tomatoes and bay leaf. Press “cancel.” Cover cooker with lid, and lock in place. Turn steam-release handle to “sealing” position. Select “pressure cook” setting. Select “high”pressure for 35 minutes. When cooking has finished, let the pressure release naturally (this will take 10 to 15 minutes). Remove lid. Spoon lamb stew over couscous or rice. Sprinkle with parsley, and serve.