Lamb, chestnuts, and red kuri squash cooked in papillote
- Heat the olive oil in the pressure cooker, sear the pieces of lamb, then season as needed. Set aside.
- Peel and chop the shallot.
- Cut the squash in half and hollow out the inside with a melon baller. Save the balls of squash and keep the shells aside.
- Add a pat of butter to the pressure cooker and sweat the shallot, chestnuts, squash balls, unpeeled garlic clove, figs, and apricots. Add the pieces of meat
- Add 15 cl (3/5 cup) of water and ½ beef bouillon cube. Season as needed.
- Place the squash shells on the parchment paper, add the lamb, vegetables, dried fruit, and a spoonful of broth. Fold the parchment paper over the squash with 3 folds then fold and tighten the edges.
- Add 15 cl (3/5 cup) of water to the pressure cooker, then place the squash shells in the basket.
- Close the lid with the regulator and heat the cooker. When the steam starts to escape, lower the heat and cook for 8 minutes.
- Remove the pressure cooker from the heat. Depressurize before opening.
- Remove the shells from the paper and serve.
- 325 g (11.5 oz) boneless lamb meat (loin or saddle)
- 1 shallot
- 1 small red kuri squash
- 250 g (8.8 oz) vacuum-packed chestnuts
- 1 clove of garlic
- 1 bay leaf
- 4 dried apricots
- 4 dried figs
- Salt, pepper
- 2 sheets of parchment paper
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