Lamb And Snow Peas Stir Fry

Rinse and blot the lemon. With a vegetable peeler, remove the zest, scrape off the bitter white skin on the back, scald and finely chop. Squeeze the fruit.

Peel the carrots and cut them into small pieces. Clean the spring onions and slightly shorten the stems. Cut them in half in height.

In a pressure cooker, fry the lamb cut into large cubes with the oil and butter over high heat. Add the carrots, onions, bouquet garni, lemon juice and 20 cl water. Add salt and pepper. Close tightly and cook for 20 minutes.

Remove the clove of garlic and chop it very finely. Mix it with the chopped flat-leaf parsley and the chopped lemon zest.

Flake the snow peas, put them in the casserole as soon as the meat is cooked and leave to cook for 3 minutes without covering. Serve hot, sprinkled with the lemon, garlic and parsley mixture.