This dish can feed six hungry Easter guests and is ideal to test your new Ellipse pressure cooker.

2 pounds boned lamb shoulder, fat-trimmed, cut into 1-1/2-inch chunks
1/2 pound garden variety mushrooms, rinsed and quartered
1/2 pound fresh shiitake mushroom caps, sliced
3/4 pound white sweet onions, peeled and coarsely chopped
1 1/2 cups thinly sliced carrots
4-5 cloves garlic, minced
2 ounces thin-sliced and finely chopped pancetta or bacon
1 cup dry red wine
2 1/2 tablespoons minced fresh basil leaves
1 1/2 tablespoon minced fresh rosemary leaves
4 whole cloves
1 10-ounce package frozen green (not split) peas
1 tablespoon cornstarch
Salt and pepper or sea salt and Gaylord Hauser Spike Seasoning
1 quart Yukon Gold mashed potatoes

In a 7 or 10-liter pressure cooker over high heat, frequently stir lamb until browned. Transfer lamb to a bowl in its own liquid.

In open cooker, stir garden-variety mushrooms, shiitake mushroom caps, onions, carrots, garlic and bacon or pancetta about 10-12 minutes. Onions should be slightly browned. Add lamb and juices, wine, basil, rosemary and cloves. Season with salt and pepper or sea salt and Gaylord Hauser Spike Seasoning.

Seal cooker and bring to maximum pressure according to model. Adjust heat so that lamb does not cook too quickly. Cook 20 minutes. Release pressure immediately while running cold water over pan.

Open pan and add peas. Thicken sauce by mixing cornstarch with 2 tablespoons water and stirring into mixture. Constantly stir stew over high heat until boiling. Serve with or over mashed potatoes.

Buy the Ellipse Pressure Cooker.