1 1/2 pounds lamb, boneless
2 tbsp canola oil
1/4 cup onion, chopped
1 cup celery, sliced
3 ounces mushrooms and liquid
salt and pepper
1 cup beef stock or beef bouillon
1 cup bean sprouts, drained
2 cup pineapple chunks, drained
1 tbsp cornstarch
3 tbsp soy sauce

Cut lamb into 1 1/2″ cubes. Heat pressure cooker, add canola oil and brown meat. Add onion and celery and brown lightly. Add mushroom liquid, seasoning and beef stock or beef bouillon. Close cover securely. Cook 15 minutes, Cool cooker at once. Add bean sprouts, pineapple and mushrooms. Blend cornstarch and soy sauce and stir into mixture. Cook until thickened, stirring carefully. Serve over chow mein noodles or steamed rice.